This Tuna-Cheese Salad Mold is a nostalgic throwback to mid-century entertaining, offering a creamy, savory bite that is both satisfying and elegant. The combination of flaked tuna, sharp cheddar cheese, and tangy lemon juice creates a rich flavor profile, while the gelatin base provides a unique, firm texture that holds the ingredients together beautifully. Perfect for potlucks, holiday gatherings, or as a sophisticated starter, this dish is chilled and sliced for easy serving. It pairs wonderfully with a crisp green salad or light soup, making it a versatile addition to any meal. The addition of olives and toasted almonds adds pleasant pops of briny flavor and crunch, balancing the creaminess of the mayonnaise.
Tuna-Cheese Salad Mold
Description
This Tuna-Cheese Salad Mold is a nostalgic throwback to mid-century entertaining, offering a creamy, savory bite that is both satisfying and elegant. The combination of flaked tuna, sharp cheddar cheese, and tangy lemon juice creates a rich flavor profile, while the gelatin base provides a unique, firm texture that holds the ingredients together beautifully. Perfect for potlucks, holiday gatherings, or as a sophisticated starter, this dish is chilled and sliced for easy serving. It pairs wonderfully with a crisp green salad or light soup, making it a versatile addition to any meal.Ingredients
Directions
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Place 1/2 cup cold water in a small bowl, add the gelatin, and let stand for 5 minutes to soften.
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In a saucepan, heat the chicken broth until very hot, then add the softened gelatin and stir until completely dissolved.
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In a large bowl, place the mayonnaise and slowly add the hot gelatin mixture, stirring constantly to combine.
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Blend in the shredded cheddar cheese, lemon juice, minced onion, Worcestershire sauce, salt, and pepper.
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Chill the mixture until it is slightly thickened, about 30 minutes.
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Lightly oil a 1-quart mold with salad oil and invert it to drain any excess oil.
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Drain the canned tuna and flake it into small pieces.
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Gently fold the flaked tuna, toasted slivered almonds, and sliced olives into the thickened gelatin mixture.
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Pour the mixture into the prepared mold and refrigerate until firm, at least 4 hours or overnight.
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To serve, unmold onto a bed of lettuce and decorate with additional olives.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1312.7kcal
- % Daily Value *
- Total Fat 88.5g137%
- Saturated Fat 18.8g94%
- Cholesterol 169.7mg57%
- Sodium 1266.6mg53%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 3.9g16%
- Sugars 1.9g
- Protein 121.5g244%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Olive Variations: This recipe traditionally calls for stuffed green olives, but black olives are also a delicious alternative if you prefer a stronger flavor or have them on hand.
Mold Preparation: Use a fish mold or any decorative 1-quart mold for an impressive presentation. Ensure the mold is lightly oiled with a neutral salad oil; do not use olive oil as it may impart an unwanted flavor.
Almond Preparation: If using raw almonds, you can blanch, sliver, and toast them yourself for the best flavor, or purchase pre-toasted slivered almonds to save time.
Storage: This dish should be kept refrigerated at all times. It can be prepared up to 24 hours in advance. Cover tightly with plastic wrap if not serving immediately.
