Tuna-Cheese Salad With Almond Recipe
Ingredients:
- 1/2 cup water
- 2 pkt gelatin, 1 tbsp each
- 1 cup chicken broth
- 1/2 cup Cheddar cheese, shredded
- 1 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp onions, minced
- 1/2 tsp Worcestershire sauce
- 1/8 tsp salt
- 1/8 tsp black pepper
- 7 oz canned tuna
- 1/2 cup toasted almonds, slivered
- 1/2 cup olives, pitted
Directions:
- Place the 1/2 cup cold water in a small bowl, add gelatin and let stand 5 minutes to soften.
- In a saucepan, heat the broth until very hot, add the softened gelatin and stir to dissolve.
- In a large bowl place the 1 cup mayonnaise; add gelatin mixture slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is slightly thickened.
- Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use a fish mold if you can for an impressive dish. Invert the mold to drain excess oil.
- If using almonds, blanch, sliver then toast, or buy already prepared ones.
- Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives.
- Fold the tuna, almonds and olives gently into the gelatin mixture. Place the mixture into the greased mold and chill until firm. Unmold onto a bed of lettuce and decorate, using olives for the "eyes".