Tuna Salad Mold Recipes

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 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.

TUNA SALAD MOLD

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.

COLD TUNA MACARONI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomatoes, celery and tuna.
• Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

TUNA FISH MOLD

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.

MOCK TUNA SALAD

Steps:

• In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

EZ BUT FANCY TUNA MOLD SPREAD APPETIZER

Steps:

• In saucepan, bring soup to boil and add cubed cream cheese.
• Remove from heat and stir until smooth,.
• Dilute gelatin with water. Stir into soup mixture.
• Stir in remaining ingrediemts and pour into mold that has been sprayed with Pam.
• Chill until set, about 3 hours.
• Invert mold on serving platter. (If it does not come out right away, run knife around edge of mold to help loosen, or run warm water around bottom of mold a few seconds).
• Serve with crackers and enjoy. (Leftovers keep for quite awhile if refrigerated.).

TUNA EGG SALAD MOLD

Steps:

• Stir Jell-O and boiling water until dissolved.
• Add white vinegar (or lemon) and tuna to Jell-O mix. Add celery, Miracle Whip, and onion to Jell-O mix. Add green pepper (optional) and eggs and mix together gently.
• Pour into mold and refrigerate until firm.

COLD MACARONI AND TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• Put frozen peas into a colander and rinse with hot water; drain well.
• Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
• Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

BEST EVER TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

ROSY TUNA MOLD

Steps:

• 1. In a medium saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Add soup and cream cheese. Cook and stir over medium heat until well blended cool.2. Add tuna, mayonnaise, celery, green onions, Worcestershire sauce and onion or garlic juice. Pour into a 1 1/2 -quart mold. Cover and chill for several hours or overnight.3. Unmold onto a chilled platter.