Ring Around the Tuna
A vintage recipe from the 1962 edition of "Joys of Jello" for Ring Around the Tuna – "A beautiful jewel-like entre salad for your luncheon or buffet table". The congealed salad is made with Lemon or Lime Jell-O, drained and flaked tuna, chopped pimento, celery, onions, cucumber, vinegar, water and salt.
Print Recipe
Ingredients
- 1 pkg 3-ounce Jell-O Lime or Lemon-Lime Gelatin
- 1/4 teaspoon salt
- 1 cup boiling water
- 3/4 cup cold water
- 2 tablespoons vinegar
- 2 teaspoons grated onion
- 1/2 cup diced cucumber
- 1/2 cup diced celery*
- 2 tablespoons chopped pimiento*
- 2 tablespoons sliced, stuffed olives
- 1 7-oz can tuna, drained and flaked
Method
- Dissolve Jell-O Gelatine and salt in boiling water.
- Add cold water, vinegar, and onion.
- Chill until very thick.
- Stir in remaining ingredients.
- Pour into individual mold rings or a 1-quart mold ring.
- Chill until firm.
- Unmold on crisp salad greens.
- If desired, serve with additional tuna and top salads with mayonnaise.
Kitchen Helper 2
Salad Mold 1
Salad Mold 2
Salad Mold 3
One Response
When my mother was in the hospital for a few days, my father gave us children the opportunity to prepare meals for the family, until mother returned home with our new baby sister. My offering was something ‘nutritious’ like spinach and carrots, and of course we all liked Jell-O. Unfortunately no one has ever let me live it down that I used celery, but canned spinach and carrots, without the green olives, pimento, and thankfully no canned tuna at all. Later on when I was older, fresh spinach was something people ate. I’ve never eaten canned spinach since my childhood, and I doubt whether my 30-, and 40-something kids have ever had canned spinach in their lives. (And, no canned fruit cocktail either. They missed the experience of fighting over who’d get the maraschino cherry among the chunks of canned pears, peaches, and green grapes.in heavy syrup.)