Tuna-cheese salad mold
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 2 | packs | Gelatin -- 1 tbsp each |
| 1 | cup | Chicken broth |
| ½ | cup | Cheddar cheese, shredded |
| 1 | cup | Mayonnaise |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Onions -- minced |
| ½ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 7 | ounces | Canned tuna -- 1 can |
| ½ | cup | Toasted almonds -- slivered |
| ½ | cup | Olives -- pitted |
Directions
* This recipe calls for stuffed green olives, but black olives are also good if you prefer them.
1. Place the ½ cup cold water in a small bowl, add gelatin and let stand 5 minutes to soften. 2. In a saucepan, heat the broth until very hot, add the softened gelatin and stir to dissolve. 3. In a large bowl place the 1 cup mayonnaise; add gelatin mixture slowly, stirring constantly. Next, blend in ½ cup cheddar cheese, lemon juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is slightly thickened. 4. Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use a fish mold if you can for an impressive dish. Invert the mold to drain excess oil. 5. If using almonds, blanch, sliver then toast, or buy already prepared ones.
Drain and flake a 7-ounce can of tuna. Have ready ½ cup of sliced olives. 6. Fold the tuna, almonds and olives gently into the gelatin mixture. Place the mixture into the greased mold and chill until firm. Unmold onto a bed of lettuce and decorate, using olives for the "eyes".
Recipe By : Jo Anne Merrill