Ring around the Tuna Salad

Judy Kaye

By
@paintedcookie

This is an old recipe from The Joy of Jello cookbook back in the late sixties or early seventies. My kids like it in the summer and I sometimes served it as a side for family gatherings and potlucks.


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Rating:

Comments:

Serves:

4-8+

Prep:

20 Min

Cook:

3 Hr

Method:

Refrigerate/Freeze

Ingredients

1
3 oz. pkg. of limon or lime jello
1/4 tsp
salt
1 c
boiling water
3/4 c
cold water
2 Tbsp
apple cider vinegar
2 tsp
grated onion
1/2 c
diced cucumber
1/2 c
diced celery
2 Tbsp
diced pimento or meat of a tomato
4
sliced, stuffed olives (pimento)
5 oz
drained albacore (tuna)

Directions Step-By-Step

1
Dissolve jello and salt in boiling water
2
Add cold water, vinegar and onion. Chill until very thick but not set. Stir in remaining ingredients and pour into mold or individual serving cups
3
Chill until firm. I usually make this up the night before. Unmold onto crisp lettuce. You can top with additional tuna or mayo.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Healthy
Hashtags: #tuna, #jello, #vegetables