Delicious and Nutritious: Healthy Tuna Salad Recipe

There is something about the taste of tuna salad that brings me back to fond childhood memories. There’s a certain comfort in its creamy texture, and I always find myself reaching for seconds (and thirds!) when it’s on the menu. That’s why I’m excited to share my recipe for molded tuna salad with you today.

Now, I know what you may be thinking – a “molded” tuna salad? Trust me, it’s not as scary as it sounds. In fact, this vintage recipe has been enjoyed by generations past and continues to hold up as a crowd-pleaser for present-day dinner parties.

With its unique presentation and delectable taste, this molded tuna salad is sure to impress guests at any gathering. So go ahead and give it a try – you might just discover your new go-to dish for your next event!

Why You’ll Love This Recipe

Molded Tuna Salad
Molded Tuna Salad

Listen up, my dear foodies! This molded tuna salad recipe is the pinnacle of culinary delight. Why, you ask? Well, let me tell you why.

Firstly, it’s a classic mid-century recipe that brings back memories of a bygone era. It’s perfect for those who are into vintage recipes and old-school style cooking. The tuna salad mold recipe is fit for any occasion – be it a family gathering or a sophisticated dinner party.

Secondly, the ingredients are simple and easy to find at any grocery store. Canned tuna is the star of this dish along with other basic ingredients like onions, eggs, mayonnaise, and gelatin.

Thirdly, the flavor of this tuna salad recipe is out of this world! The combination of salty tuna fish and creamy mayonnaise is divine. The lemon juice adds tanginess whereas the onions lend some depth to the dish. The hard-boiled eggs add extra protein and texture that will make your taste buds sing with joy.

Lastly, presentation-wise it looks stunning. The molded tuna fish salad will wow your guests with its striking appearance. It has all the elements needed to make a perfect dish – great taste, texture, and visual appeal. Trust me; the kitchen gods will be singing praises when you put this dish on your table.

In short, the molded tuna salad recipe is a classic dish that promises to bring back nostalgic memories from a bygone era while delighting your taste buds like nothing else can. Don’t wait any longer – try it today!

Ingredient List

“This molded tuna salad is a showstopper at any party!”

The following ingredients are what you will need to create this molded tuna salad recipe. Don’t worry, the list is short and the preparation time is quick.

Main Ingredients:

  • 2 (6 oz.) cans of tuna, drained and flaked
  • 3/4 c. mayonnaise
  • 1 tbsp. onion, finely chopped
  • 2 hard-boiled eggs, finely chopped

For the Gelatin Layer:

  • 1 (4 oz.) package of plain gelatin
  • 1 c. boiling water
  • 1 1/2 c. cold water
  • 1/4 c. lemon juice

Optional Substitutes or Additions:

  • Instead of canned tuna, you can use 2 cups cooked chicken, or a combination of chicken and tuna.
  • You can replace the mayonnaise with 3/4 c. cottage cheese for a lighter option.
  • Some additions to consider include:
    • 1 medium chopped celery stalk
    • 2 tsp. chopped fresh parsley
    • 1/2 tsp. salt and pepper

The Recipe How-To

“Impress your guests with this delightful and delicious tuna salad”

Step 1: Dissolve the Gelatin
– In a medium bowl, combine 2 tablespoons of plain gelatin with 1/2 cup cold water. Let it stand for about five minutes to soften.
– After soaking, add 1/2 cup boiling water and stir until the gelatin completely dissolves.

Step 2: Prep the Tuna Mixture
– Drain 2 cans of tuna and flake with a fork.
– Chop half an onion, or use a ready-made product and add it to the tuna mixture.
– Add 3/4 cup of mayonnaise, 2 hard-boiled eggs, and a pinch of salt and pepper. Mix well.

Step 3: Add Lemon Jello Mixture to Tuna Mixture
– Dissolve one package of lemon jello (approximately 2 tsp) in 1/2 cup hot water. Stir in 1 tablespoon of lemon juice.
– Pour this mixture over the prepared tuna mixture.
– Mix everything thoroughly until combined.
– Pour the mixed contents into a mold, cover it, and refrigerate for at least two hours until set.

Step 4: Serve Your Molded Tuna Salad Recipe
– Remove from mold by placing it briefly in hot water.
– Place the mold upside down on a plate and let it slide out naturally.
– Serve cold with greens, cherry tomatoes, or your choice of accompaniments.

Substitutions and Variations

“A tuna salad with a twist”

If you’re feeling creative, there are a few substitutions and variations you can use to make this molded tuna salad recipe your own.

1. Mix up the veggies: Instead of using onion, you can try adding other chopped vegetables like celery, carrots, or bell peppers for extra flavor and nutrition.

2. Swap out the protein: If you don’t have canned tuna on hand or want to switch things up, you can try using canned salmon or chicken instead. Or, you could even use leftover cooked shrimp or crab meat to create a seafood salad mold.

3. Experiment with flavors: To change things up, try different seasonings like garlic powder, paprika, or dill weed in place of the salt and pepper. You could also add chopped fresh herbs like parsley or cilantro for additional depth of flavor.

4. Make it spicy: If you want to add some heat to your molded tuna salad recipe, try stirring in some hot sauce, cayenne pepper, or chopped jalapenos. Just be sure to adjust the amount depending on your taste preferences!

Overall, this recipe is very flexible and versatile, so feel free to experiment with different ingredients until you find the perfect combination that suits your tastes. Whether serving it as part of a vintage-inspired spread with other gelatin salads or simply enjoying it as an easy lunch dish, this molded tuna salad is a classic that’s sure to impress.

Serving and Pairing

“Elevate your tuna salad game with this molded recipe”

Once your molded tuna salad recipe has had time to set, it’s ready to be served. The salad mold is a classic dish that is perfect for potlucks, picnics or any social gathering. Slice the molded tuna salad into thin rounds and arrange them on a platter with lettuce leaves, chopped tomatoes, and lemon wedges.

The molded tuna salad pairs well with crusty bread or crackers. Spread the salad mold on slices of toasted sourdough bread or serve it with crispy crostini. You can also serve it alongside fresh vegetable sticks or your favorite dip.

For a heartier meal, you can add grilled chicken or shrimp skewers. A side of roasted vegetables like asparagus or zucchini will add a nice texture and flavor to the dish.

To enhance the taste of the molded tuna salad, pair it with white wine such as Sauvignon Blanc or Chardonnay. The light, fruity aroma of these wines complements the creamy and savory taste of the dish. Alternatively, you could pair it with a refreshing glass of sparkling water infused with lemon slices for a tangy and zesty flavor.

No matter how you choose to serve and pair it, this molded tuna salad recipe is sure to impress your guests with its delicious taste and vintage charm!

Make-Ahead, Storing and Reheating

“Not just any tuna salad, a molded tuna salad”

A molded tuna salad recipe is an ideal dish for any occasion, as it can be prepared ahead of time and stored in the refrigerator without losing flavor or texture. You can even make this salad two or three days before the big event, allowing all the delicious flavors to meld together.

To store the molded tuna salad properly, cover it tightly with plastic wrap or aluminum foil and keep it in the fridge until you’re ready to serve it. If you don’t have a mold, use a bundt pan or simply place the salad in a bowl, serving it like any other tuna salad.

When reheating the salad, do not heat the mold directly as doing so can cause it to melt. Instead, remove the salad from the mold and slice into portions, then heat them gently in the microwave or oven.

Leftover molded tuna salad is just as delicious as when freshly made, and it makes for a quick and easy lunch that is filling and nutritious. You can even use your leftovers to make a sandwich or wrap filling by adding some chopped lettuce leaves.

In summary, this molded tuna salad recipe is perfect for make-ahead preparations and storing without losing its taste and texture. Additionally, you can reheat leftovers without a problem making them ideal for quick lunches or busy weeknight dinners.

Tips for Perfect Results

“Who said tuna salad is boring? Not with this recipe!”

Now that you know how to make a delicious molded tuna salad, let’s talk about some tips for achieving perfection with this recipe.

1. Chill the Mold: Make sure to chill the mold before adding the tuna salad mixture. This will help the mixture to set faster and easier.

2. Use Cold Water: When dissolving the gelatin, use cold water instead of hot water. This will prevent the gelatin from becoming lumpy and provide a smooth and even texture.

3. Don’t Overbeat: While mixing the ingredients, be careful not to overbeat the mixture as tuna tends to break easily.

4. Add Flavors Gradually: If you’re adding flavors like lemon juice or onion, do it gradually so that you can adjust the taste accordingly.

5. Use Quality Ingredients: As with any recipe, using high-quality ingredients will result in a better-tasting dish. Use fresh and good quality tuna, eggs, and mayonnaise for best results.

6. Experiment with different variations: While we’ve provided a basic recipe, feel free to experiment with different variations such as adding cream cheese or avocado for added flavor and texture.

7. Let It Set: Once made, allow the mold to set for at least six hours or overnight in the refrigerator for best results.

By following these tips, you’ll be able to create a delicious molded tuna salad that your guests will love.


Now that we have gone through all the relevant sections of this molded tuna salad recipe article, let’s take a moment to answer some frequently asked questions about making it. Whether you’re a seasoned cook or a beginner, it’s always useful to have some extra information and tips for getting the best results. So, let’s dive into some FAQs about this delectable and retro classic!

How do you thicken runny tuna salad?

When it comes to enhancing the flavor and texture of a recipe, Julie’s Cafe Bakery highly recommends adding an extra can of strained tuna, as it has the ability to absorb any excess liquid without altering the dish’s original taste. In addition to tuna, diced hard-boiled eggs and chunks of cooked potato are also great options to absorb liquids while still maintaining the dish’s signature flavor. Taking these steps can elevate your recipe and make it even more delicious.

What should I mix with canned tuna?

Adding tuna to your meals is a great way to increase your protein intake. You can easily incorporate tuna into your pasta dishes, sandwiches, salads, and even scrambled eggs. The addition of tuna makes your meals more filling and satisfying while also providing essential nutrients. In this recipe article, I’ll share my favorite way to prepare tuna pasta, along with tips and recommendations for throwing a party with this dish as the main course. So let’s dive in and get cooking!

How do you make a Martha Stewart tuna salad?

In order to whip up a delicious tuna salad, here’s what you’ll need. Begin by combining two cans of tuna packed in oil, some thinly sliced celery, a finely chopped apple (aim for 1/4-inch pieces), mayonnaise, fresh basil, lemon juice, salt, and pepper. While Martha enjoys hers on toasted sourdough, feel free to serve it up however you like.

How do you make Paula Deen’s tuna salad?

Let’s whip up a delightful tuna salad, folks! Start by getting a mixing bowl and tossing in all the main ingredients such as tuna, eggs, mayonnaise, lemon juice, chives, celery, relish, and onion. Sprinkle generously with salt and pepper and give it a good mix.

To serve, you can either place the salad on a bed of salad greens for a light option or put it between two toasted bread slices to create a hearty sandwich for those who need something more filling.

Bottom Line

In conclusion, this molded tuna salad recipe is a must-try for all home chefs out there who love to throw parties. The deliciousness of the dish, coupled with its attractive appearance, is bound to leave your guests begging for more. With easy-to-find ingredients and simple steps outlined in this article, you’ll quickly become the expert on the subject in no time. Whether served as a side dish or as the main course, the Molded Tuna Salad Recipe is guaranteed to impress everyone at the party.

So why wait? Go ahead and try this classic tuna salad recipe with a modern twist today. Trust me; your taste buds will thank you. And don’t forget to experiment with various substitutions and variations mentioned earlier to make it your unique dish.

One thing you’re sure of when using this recipe is perfection. Your Molded Tuna Salad will come out looking absolutely fantastic and taste even better; you’ll wonder how you ever survived without it. So why not treat yourself to an unforgettable meal personally prepared by you? Give this recipe a shot; you won’t regret it!

Molded Tuna Salad

Molded Tuna Salad Recipe

This salad is from *River Road Recipes* originally published by the Junior League of Baton Rouge in 1959. Mrs. Leo Sanchez was acknowledged as the contributor for this easy-to-fix, make-ahead recipe that I see as ideal for a luncheon entree or starter-type salad course for a dinner meal. (Time does not include time for mold(s) to chill till firm). *Enjoy*
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Prep Time 20 mins
Cook Time 5 mins
Course Appetizer
Cuisine International
Servings 8 4 oz servings
Calories 315.1 kcal


  • 2 (6 ounce) cans tuna (water-packed)
  • 2 eggs (hard-boiled & chopped)
  • 1/2 cup pimento stuffed olive (chopped)
  • 1 tablespoon onion (minced, or sub chopped chives)
  • 2 tablespoons plain gelatin
  • 1/2 cup cold water
  • 2 cups mayonnaise


  • Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
  • Combine tuna with eggs, olives & onion.
  • Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
  • Fold into tuna mixture, turn into mold(s) & chill till firm.
  • TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
  • NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.

Your Own Notes


Serving: 72gCalories: 315.1kcalCarbohydrates: 14.3gProtein: 13.5gFat: 22.9gSaturated Fat: 3.8gCholesterol: 84.3mgSodium: 455.6mgSugar: 3.9g
Keyword < 30 Mins, Beginner Cook, Brunch, Easy, Lunch, Tuna
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