|
|
Stir together: |
| 2 |
6 oz |
cans chunk light tuna |
| 4 |
|
eggs, hard-boiled and chopped coarsely |
| 1 |
medium |
onion, grated or whizzed in the
blender until liquidy |
| 1/2 |
c |
spanish olives, chopped coarsely |
|
|
|
|
|
Dissolve thoroughly: |
| 1 |
packet |
unflavored gelatin, in |
| 1/3 |
c |
hot water |
|
|
and stir in: |
| 2/3 |
c |
mayonnaisse |
|
|
|
|
|
Stir the liquid mixture into the tuna.
It will be a little on the runny side. Pour into a glass bowl or
a jello mold and refrigerate overnight. Serve as a dip for celery,
folded into lettuce leaves, spread on cucumber slices, or on a sandwich. |
|
Notes &
Variations:
-
This recipe comes from Pearl Steinberg, and
it is WAY better than it sounds! She made it in a mold shaped like
a fish, and decorated it with cross-section slices of pimento-stuffed olive
for eyes and a piece of pimento for a mouth.
-
Use regular pimento-stuffed green olives.
Fancy marinated olives don't improve this dish.
-
Use Best Foods mayo (called Hellmann's on
the East Coast) if you can find it.
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