Best Tuna Fish Salad In Gelatin Recipes

RING AROUND THE TUNA SALAD

Ring around the Tuna Salad image

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.

Provided by Judy Kaye

Time 3h20m

Number Of Ingredients 11

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)

Steps:

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.

TUNA FISH MOLD

Tuna Fish Mold image

Unmold and serve on lettuce leaves and garnish with tomato slices. From The High Fibre Cookbook for diabetics, by Mabel Cavaiani, R.D.

Provided by Derf2440

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 1/2 ounce) can tuna fish (in water)
1 (3 ounce) package sugar-free lemon gelatin
1 3/4 cups boiling water
2 tablespoons finely chopped chives or 2 tablespoons green onions
1 tablespoon finely chopped welldrained pimiento
2 tablespoons finely chopped celery

Steps:

Drain tunafish well, break into bite sized pieces and refrigerate.
Dissolve gelatin in water, refrigerate until slightly thickened, add tunafish, onion or chives,pimiento and celery and pour into 4 individual molds.
Refrigerate until firm, using 1/4 of recipe per serving, about 1/2 cup.
food Exchanges per serving- 2 lean meat, Low sodium diets, use as is.
Low cholesterol diets, use as is.

Nutrition Facts : Calories 127.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.8, Sodium 194.4, Carbohydrate 7.3, Fiber 0.1, Sugar 0.1, Protein 23.6

LADIES-WHO-LUNCH TUNA MOLD

Ladies-Who-Lunch Tuna Mold image

This elegant salad is sure to impress. Our little secret? It's super quick and easy!

Provided by Tam D

Categories Tuna Salads

Time 40m

Number Of Ingredients 11

Ingredients

1 envelope unflavored gelatin
2/3 c cold water
2 pt cottage cheese
1/2 c chopped green pepper (optional)
2 Tbsp chopped scallion
1 env. unflavored gelatin
1/4 c cold water
4 can(s) tuna, drained
1 c chopped celery
1 1/2 c mayonnaise
12 Tbsp lemon juice

Steps:

1. Soften one envelope of gelatin in 2/3 c. cold water in a small saucepan. Stir over low heat until the gelatin is dissolved. Remove from heat.
2. In a mixing bowl beat the cottage cheese slightly with a mixer, then stir in gelatin and the chopped green pepper and scallion.
3. Spread the mixture into a deep 9x13 inch pan. Chill.
4. Soften second envelope of gelatin in 1/4 c. cold water in small saucepan, stirring over low heat til dissolved. Remove from heat.
5. Flake the tuna with a fork into a large mixing bowl. Add celery, mayo, and lemon juice and toss gently to combine. Stir in gelatin.
6. Carefully spread the tuna mixture over the top of the cottage cheese mixture. Chill at least 2-3 hours. Cut and serve.
7. NOTE: I could not find a decent photo of this recipe. It's a retro-style recipe, but it's actually very light and elegant looking, and tasty enough that the pre-schoolers at the day care center where I cooked gobbled it up, when I got tuna on the cheap!

TUNA SALAD MOLD

Tuna Salad Mold image

An elegant change from regular tuna salad; nice enough to serve guests for brunch or a summer luncheon.

Provided by l0vetw0c00k

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
3 ounces cream cheese
1 can cream of mushroom soup
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 envelope unflavored gelatin, dissolved in
1/4 cup cold water
1 cup diced celery
1 cup chopped nuts
1 (6 ounce) can tuna, drained
1 dash garlic salt

Steps:

Mix together mayonnaise, cream cheese and mushroom soup.
Microwave on medium, stirring occasionally, until melted and blended together.
Add worchestershire and lemon juice.
Mix celery, nuts, tuna and garlic salt.
Add gelatin mixture and mix well.
Fold tuna mixture into cream cheese mixture.
Pour into mold and chill.

Nutrition Facts : Calories 646.9, Fat 51.3, SaturatedFat 11.5, Cholesterol 54.8, Sodium 1283.8, Carbohydrate 30.6, Fiber 3.5, Sugar 7.6, Protein 20.9

MOLDED TUNA SALAD

Molded Tuna Salad image

This salad is from River Road Recipes originally published by the Junior League of Baton Rouge in 1959. Mrs. Leo Sanchez was acknowledged as the contributor for this easy-to-fix, make-ahead recipe that I see as ideal for a luncheon entree or starter-type salad course for a dinner meal. (Time does not include time for mold(s) to chill till firm). Enjoy

Provided by twissis

Categories Lunch/Snacks

Time 25m

Yield 8 4 oz servings, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (6 ounce) cans tuna (water-packed)
2 eggs (hard-boiled & chopped)
1/2 cup pimento stuffed olive (chopped)
1 tablespoon onion (minced, or sub chopped chives)
2 tablespoons plain gelatin
1/2 cup cold water
2 cups mayonnaise

Steps:

Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
Combine tuna with eggs, olives & onion.
Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
Fold into tuna mixture, turn into mold(s) & chill till firm.
TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.

Nutrition Facts : Calories 315.1, Fat 22.9, SaturatedFat 3.8, Cholesterol 84.3, Sodium 455.6, Carbohydrate 14.3, Sugar 3.9, Protein 13.5

TUNA MOLD OR SPREAD

Tuna Mold or Spread image

handed down and delicious...never told exactly what was a click, smidgen or dash....but have yet to make a bad mold...so I don't worry about it. You can skip the gelatin and make it a spread....same delicious taste and easy to serve on sandwiches or with crackers!

Provided by Maggie Gastring-Wilke

Categories Seafood Appetizers

Time 40m

Number Of Ingredients 14

Ingredients

2 - 5oz. can(s) tuna, canned (drained and chopped)
8oz. box cream cheese (softened)
1 can(s) tomato soup (10 - 3/4 oz)
2 pkg gelatin, unflavored (4 per box - only use 2)
1 c mayonnaise
1 medium onion (finely chopped)
1 bell pepper (finely chopped)
3 celery stalks (finely chopped)
1 - 2oz. jar(s) pimento (drained and chopped)
1 c pecans (chopped) or walnuts
1/2 c water
smidgen pepper
dash garlic powder
click salt

Steps:

1. Mix soup, water and gelatin completely - then heat soup mix on stove with cream cheese on medium. Stirring continuously until melted and well mixed. Set aside to cool.
2. Combine all other ingredients and add soup to the mix.
3. Pour in mold or bowl and refrigerate until set. Usually overnight.
4. Serve with crackers or in sandwiches. Delicious!