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Molded Tuna Ring
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 12 Ounce(s) Tuna; drained and flaked 1 tb Onion, minced 2 Eggs; hard-cooked, chopped 1 ts Salt; 1/2 Cup(s) Olives, stuffed green; chopd 1/4 c Lemon juice; freshly squeeze 1/2 Cup(s) Celery; chopped 2 tb Parsley, minced 1 Package(s) Gelatin, unflavored; (1 tb.) Salad greens; 1/4 Cup(s) Water; cold Salad dressing; 1 Cup(s) Mayonnaise; Tomato;slices 1 Cup(s) Sour cream; |
Directions: Combine tuna, eggs, olives, and celery. Soften gelatin in cold water for
at least 5 minutes; dissolve over hot water. Stir gelatin into mayonnaise,
and add sour cream, onion, salt, lemon juice, and parsley; combine with
tuna mixture.
Spoon into a 1-quart mold or 6 individual molds, and chill until firm.
Unmold on chilled plate and garnish with salad greens, salad dressing, and
tomato slices.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.
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