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.

Rating:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Dissolve jello and salt in boiling water
2Add cold water, vinegar and onion. Chill until very thick but not set. Stir in remaining ingredients and pour into mold or individual serving cups
3Chill 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