Molded tuna ring
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Tuna; drained and flaked |
| 2 | Eggs; hard-cooked, chopped | |
| ½ | cup | Olives, stuffed green; chopd |
| ½ | cup | Celery; chopped |
| 1 | pack | Gelatin, unflavored; (1 tb.) |
| ¼ | cup | Water; cold |
| 1 | cup | Mayonnaise; |
| 1 | cup | Sour cream; |
| 1 | tablespoon | Onion, minced |
| 1 | teaspoon | Salt; |
| ¼ | cup | Lemon juice; freshly squeeze |
| 2 | tablespoons | Parsley, minced |
| Salad greens; | ||
| Salad dressing; | ||
| Tomato;slices | ||
Directions
Combine tuna, eggs, olives, and celery. Soften gelatin in cold water for at least 5 minutes; dissolve over hot water. Stir gelatin into mayonnaise, and add sour cream, onion, salt, lemon juice, and parsley; combine with tuna mixture.
Spoon into a 1-quart mold or 6 individual molds, and chill until firm.
Unmold on chilled plate and garnish with salad greens, salad dressing, and tomato slices.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.