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Tuna-Cheese Salad Mold

Tuna-Cheese Salad Mold recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1312.7
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
  • 1/2 cup Water
  • 2 package Gelatin -- 1 tbsp each
  • 1 cup Chicken broth
  • 1/2 cup Cheddar cheese, shredded
  • 1 cup Mayonnaise
  • 2 tablespoon Fresh lemon juice
  • 1 tablespoon Onions -- minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 7 ounce Canned tuna -- 1 can
  • 1/2 cup Toasted almonds -- slivered
  • 1/2 cup Olives -- pitted
Directions
  1. 1
    Place 1/2 cup cold water in a small bowl, add the gelatin, and let stand for 5 minutes to soften.
  2. 2
    In a saucepan, heat the chicken broth until very hot, then add the softened gelatin and stir until completely dissolved.
  3. 3
    In a large bowl, place the mayonnaise and slowly add the hot gelatin mixture, stirring constantly to combine.
  4. 4
    Blend in the shredded cheddar cheese, lemon juice, minced onion, Worcestershire sauce, salt, and pepper.
  5. 5
    Chill the mixture until it is slightly thickened, about 30 minutes.
  6. 6
    Lightly oil a 1-quart mold with salad oil and invert it to drain any excess oil.
  7. 7
    Drain the canned tuna and flake it into small pieces.
  8. 8
    Gently fold the flaked tuna, toasted slivered almonds, and sliced olives into the thickened gelatin mixture.
  9. 9
    Pour the mixture into the prepared mold and refrigerate until firm, at least 4 hours or overnight.
  10. 10
    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.

Keywords: appetizer, chilled, classic, cheese, chicken broth, cream, entertaining, gelatin, lemon, mayonnaise, mold, olives, retro, salad, tuna, worcestershire
Read it online: https://www.chefs-mate.com/recipe/tuna-cheese-salad-mold/