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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984 Source: Lady’s Home Journal “Prize winner Dorothy Smith sent us this buffet favorite saying that it always gets raves. Read more . We agree” -Mrs. Dorothy D. Smith, Chevy-Chase, MD Ingredients:
1 envelope unflavored gelatin |
1/4 cup cold water |
2 cans tuna drained. |
2 cups mayonnaise |
2 hard cooked eggs chopped |
1/2 cup chopped stuffed green olives |
2 tablespoons capers |
Directions:
1. Sprinkle gelatin onto cold water to soften.
2. Place over low heat stirring constantly until dissolved.
3. Combine all remaining ingredients with dissolved gelatin.
4. Put mixture in an oiled fish mold then chill in refrigerator overnight or until set.
5. Unmold onto a platter.
6. Decorate fish mold with sliced stuffed olives and pimiento strips.
7. Garnish with lemon slices and parsley sprigs.
8. Serve as hors d’oeuvre with unpeeled cucumber slices or crackers.
9. Or garnish with wedges of tomato, avocado slices, chicory or lettuce and serve as a salad.
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