Ring Around the Tuna

Garnished with curly endive and radish roses

Ingredients

1 package (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 can (7-ounce) 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. 

Make 3 2/3 cups or about 4 entree servings. 

* Or reduce celery to 1/4 cup and substitute 1/2 cup chopped tomato for the pimiento. 

This recipe is from page 65 of Joys of Jell-O cookbook from 1962.