Tuna-Cheese Salad Mold
1/2 cup water
2 packages gelatin -- 1 tbsp each
1 cup chicken broth
1/2 cup cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon onions -- minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
7 ounces canned tuna -- 1 can
1/2 cup toasted almonds -- slivered
1/2 cup olives -- pitted
* This recipe calls for stuffed green olives, but black olives are also good
if you prefer them.
Place the 1/2 cup cold water in a small bowl, add gelatin and let
stand 5 minutes to soften.
In a saucepan, heat the broth until very hot, add the softened
gelatin and stir to dissolve.
In a large bowl place the 1 cup mayonnaise; add gelatin mixture
slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon
juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is
Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use
a fish mold if you can for an impressive dish. Invert the mold to drain
If using almonds, blanch, sliver then toast, or buy already prepared
ones. Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced
Fold the tuna, almonds and olives gently into the gelatin mixture.
Place the mixture into the greased mold and chill until firm. Unmold onto a
bed of lettuce and decorate, using olives for the "eyes".