Antipasto Tuna Mould
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||2 1⁄4 Cup (36 tbs)|
|Chicken bouillon cubes/3 teaspoons chicken stock concentrate||3|
|Boiling water||1 Cup (16 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Liquid hot pepper seasoning||1⁄2 Teaspoon|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Diced pimentos||2 Ounce, drained (1 Jar)|
|Canned garbanzos||8 Ounce, drained|
|Canned tuna||7 Ounce, drained and broken into chunks|
|Herb dressing||1⁄2 Cup (8 tbs) (Creamy Style)|
Sprinkle gelatin over 1/4 cup of the cold water and let stand for 5 minutes to soften.
Dissolve bouillon cubes in boiling water, then add gelatin and stir until dissolved.
Mix in remaining 2 cups cold water, the vinegar, and hot pepper seasoning.
Chill mixture until thick and syrupy.
Gently stir pepper, olives, pimentos, garbanzos, and tuna into gelatin mixture.
Spoon mixture into a 1 1/2 to 2-quart ring mold.
Cover and chill until firm (about 6 hours).
Prepare creamy herb dressing.
Unmold salad on a serving platter; surround with lettuce leaves and garnish with eggs and artichokes, if used.
Pass dressing to spoon over individual servings.