Molded Tuna Salad Recipes

TUNA SALAD MOLD

Steps:

• Mix together all ingredients (except lettuce). Add just enough dressing so it will form a mold.
• Place lettuce on an 8" plate. Mold ingredients on top of lettuce to form approx. a 6" wide and 2" high mold.
• Refrigerate a few hours until firm. Slice pie wedges with lettuce.

MOLDED TUNA SALAD

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.

AUNT MABEL'S MOLDED AVOCADO SALAD WITH TOASTED PECANS

Steps:

• In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
• Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.

MOLDED TUNA AND ROASTED PEPPER SALAD

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and cook, stirring gently, until reduced slightly, 6-7 minutes. Stir in the sugar, and 2 tablespoons of the vinegar and season with salt to taste. Cook the tomatoes until the flavors blend, about 1 minute. Using a slotted spoon, transfer the tomatoes to a sieve set over a bowl and let the liquid drain for a few minutes. Let the tomatoes cool completely.
• Meanwhile, place the roasted peppers in a bowl and add 1 tablespoon of the olive oil, the remaining 1 tablespoon vinegar, and a little salt and toss to mix. Let stand for about 30 minutes.
• Place the olive paste and the remaining 3 tablespoons olive oil in a small bowl and whisk to mix.
• Assemble the salad: Line a 9-inch pie plate with plastic wrap, leaving some overhanging in two places. Arrange half of the roasted peppers on the bottom of the pie plate, scatter half of the tuna on top, drizzle a little basil oil over it, and top with half the tomato mixture. Top with layers of the remaining pepper strips, tuna and tomato mixture, drizzling some of the basil oil very lightly over the layers. Place a large serving plate on top of the pie plate, invert it and remove the pie plate and plastic wrap. Drizzle a little of the basil oil and the olive past mixture over the top of the salad. Decoratively drizzle the remaining basil oil around the salad (you might not need all of it) and dot with the remaining olive paste mixture. Serve the salad at once.
• Note: Small jars of black olive paste are available in specialty food markets. If you can't find any, substitute tapenade.
• Fresh Basil Oil:.
• If using the oil right away, you can skip blanching the basil.
• 1 1/2 cups packed basil leaves.
• 1/2 cup extra-virgin olive oil.
• Kosher salt.
• Bring a medium-size saucepan of water to a boil over high heat and prepare a bowl of ice water.
• Blanch the basil in boiling water just until it turns bright green, 10-15 minutes. Drain and plunge into the ice water. Drain again, pressing it against the sieve to extract as much water as possible.
• Place the basil in a blender, add the olive oil and puree until completely smooth. Transfer to a bowl, season with salt, and let stand 30 minutes before using. The oil will keep in the refrigerator for 1 week. Bring to room temperature before using. Makes 1/2 cup.