2 7-ounce cans of tuna, flaked
2 hard-cooked eggs, chopped
1/2 cup chopped stuffed olives
1 tablespoon minced onion
1 tablespoon unflavored gelatin
1/4 cup cold water
2 cups mayonnaise
Toss tuna with next three ingredients. Soften gelatin in cold water for 5 minutes, dissolve over hot water [on top of a double boiler] and add to mayonnaise gradually, stirring constantly. Fold into fish mixture.Turn into mold and chill until firm. Unmold on lettuce. Serves 6 to 8
The caption for this photo from 200 Different Fish and Seafood Recipes (Culinary Arts Institute, 1971) says," Conjure this Molded Tuna Salad out of your refrigerator when guests are hungry." Hmmm...I guess that means you should have one on hand at all times. I'm thinking that guests might be happier with many other choices - frozen pizza, for example. Not to mention that the aroma of Tuna Salad would probably become one with the fridge after a while, imparting that tangy chicken-of-the-sea scent to all your refrigerated food. Tuna-scented raspberry cheesecake, anyone?
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