Tuna Fish Salad In Gelatin Recipes

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA FISH SALAD

Steps:

• In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

TUNA FISH SALAD IN GELATIN

Steps:

• Pour 1 1/2 cups boiling water over gelatin; add lemon juice and salt.
• Allow to cool and thicken a little.
• Add the rest of the ingredients.
• Pour into glass mold or pyrex dish; unmold, when thick, on a lettuce leaf.
• Top with mayonnaise.

TUNA FISH SALAD PLATE

Steps:

• Flush the oil from the can of tuna by holding it under cold running water, then drain and flake. Combine fish and the next nine ingredients, mixing lightly with a fork. Serve in a nest of shredded greens - lettuce, watercress, spinach, escarole. Garnish with radishes, sweet gherkins, and rolled watercress sandwiches.

QUICK TUNA SALAD

Steps:

• Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

TUNA FISH SALAD

Steps:

• Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
• Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
• Add the tuna fish to the eggs and mix together.
• Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
• Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
• Sprinkle in the salt and pepper.
• To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

FISH EGG SALAD

Steps:

• Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
• In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.

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.

TUNA SALAD WITH HARD-BOILED EGGS

Steps:

• Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.