Ring Around the Tuna

Ring Around the Tuna

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


  • 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


  • 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
Print Recipe Pin Recipe
Course Salad
Cuisine American
Keyword Congealed Salad, Jell-O, Lime, Tuna


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. 

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