Tuna Delight
Submitted by solrak58
Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s a throwback worth reviving.
This molded tuna salad is the kind of dish your grandmother brought to potlucks and everyone fought over the last scoop.
Flaked tuna, sliced hard-boiled eggs, briny black olives, and crunchy toasted almonds get folded into a lemon-bright mayonnaise and sour cream dressing, then set with unflavored gelatin into a gorgeous, sliceable mold.
Serve it chilled on a platter with crackers or crusty bread and watch it disappear.
Pro Tips
- Stir the melted gelatin into the mayo mixture fast so it doesn’t set in clumps before you fold in the tuna.
- Add the sliced eggs last and fold gently so they stay in pretty rounds throughout the mold.
- Lightly oil your mold with cooking spray before filling so the salad releases cleanly.
- Chill at least 4 hours or overnight for the firmest, cleanest slices.
Ingredients
Directions
Using hands for mixing and adding eggs last to keep them intact, mix the first six ingredients.
Mix mayonnaise, sour cream and lemon juice.
Set aside.
Add gelatin to water and soak until the gelatin expands.
Heat on a low flame until just at the melted point.
Pour into mayonnaise mixture and stir like mad.
Fold in dry ingredients (first six ingredients) and stir well.
Either pour into mold or just toss and chill in bowl in fridge.
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