Molded tuna salad is good on its own or can be used as a filling in a croissant. It's nice served on a bed of greens with chilled fresh strawberries and grapes as an accompaniment.
Photo by Sue Ade
1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
12 ounces tuna packed in water, drained and flaked
1 cup mayonnaise or salad dressing
1 cup chopped celery
1/4 cup minced red onion
Soften gelatin in cold water, then dissolve in boiling water.
Add mayonnaise, celery and onion. Fold in tuna, mixing well. Spoon mixture into a lightly oiled 1-quart ring mold.
Refrigerate for 4 hours, then unmold. If you don't have a ring mold, salad may be chilled in an 8-inch square baking pan and cut into squares for serving. Serves 6.
Kitchen Ade note: Working with gelatin can be tricky. It's important that the gelatin be completely dissolved before adding the rest of the ingredients.
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