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Antipasto Tuna Mould

Salad.Carnival's picture
Ingredients
  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)
  Lettuce leaves 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Fish
Interest: 
Everyday, Healthy

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