Molded tuna loaf

8 Servings

Ingredients

Quantity Ingredient
3 cans (7-oz) tuna; grated style
4 Hard boiled eggs; chopped
1¼ cup Chopped stuffed olives
2 tablespoons Minced onions
1 cup Diced celery
2 packs Unflavored gelatin
½ cup Cold water
3 cups Mayonnaise

Directions

Combine first five ingredients. Sprinkle gelatin on cold water in small bowl over hot water; stir until dissolved. Stir in mayonnaise. Add tuna mixture and blend well. Turn into 9x5x3 loaf pan. Chill until firm. Unmold and garnish with parsley and celery curls.

Two-thirds of this recipe fills an 8-inch ring mold. Slices of hard cooked egg may be arranged in bottom of mold.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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