On a hot summer day, there’s nothing quite like a light and refreshing tuna salad to satisfy your hunger without weighing you down. But who wants to settle for a plain old tuna sandwich when you can step it up a notch with this classic Tuna Salad Mold recipe?
This recipe has been serving up “Canadian goodness” since the mid-century and is a true standout among vintage recipes. It’s perfect for any occasion, from an elegant dinner party to a fun summer BBQ. And trust me, your guests will be amazed by the presentation when you ring this molded tuna salad out on the table!
But don’t let the thought of making a mold intimidate you- it’s actually quite simple with just a few easy steps. Plus, with the added bonus of being able to make it ahead of time, all you need to do on the day of your event is pop it out of the fridge and impress your guests.
So why settle for just any old tuna salad recipe when you can take it up a notch with this Tuna Salad Mold recipe? Trust me, it’s worth a try!
Why You’ll Love This Recipe
If you’re looking for a dish that’s both impressive in presentation and delicious in taste, the Tuna Salad Mold Recipe is the one for you. Picture this – a ring around the tuna, filled with a creamy mixture of tuna fish, celery, green peppers, and cream cheese, all encased in a molded gelatin exterior. This vintage recipe hails from the mid-century era and has stood the test of time.
But don’t let its age fool you – this dish remains a popular choice at parties today, and it’s not hard to see why. The combination of tangy Worcestershire sauce, refreshing lemon juice, and smooth mayonnaise results in a tuna salad filling that’s bursting with flavor. And the gelatin molding gives the dish an elegant touch that’s sure to impress your guests.
Plus, this recipe is incredibly versatile. You can add your own twist on it by substituting some ingredients or adjusting the seasoning to your liking. It serves 12 people which makes it perfect for larger gatherings with friends and family. Serve it as part of a vegetable salad or with crackers as an appetizer. You’ll find yourself making this tuna mold recipe again and again for all kinds of celebrations.
So if you’re looking for a unique, delicious, and visually appealing dish that’s guaranteed to be a crowd-pleaser, give the Tuna Salad Mold Recipe a try. It’s easy to make ahead of time and will leave you with more than enough time to attend to other details of your party planning. Trust me; your guests will thank you for adding this vintage recipe to your dining menu!
Here is a list of ingredients you’ll need for this tuna salad mold recipe.
- 2 cans of tuna fish
- 1/4 cup of chopped celery
- 1/4 cup of chopped green pepper
- 3/4 cup of mayonnaise
- 3/4 cup of cottage cheese
- 1 tablespoon of unflavored gelatin
- 1/4 cup of cold water
- 1 tablespoon of lemon juice
- Salt and pepper to taste
For the mold:
- 1 can of tomato soup
- 1 package (8 oz) of cream cheese, softened
- 1 tablespoon of Worcestershire sauce
- Vegetable salad or chopped hard-boiled eggs for garnish
You can find all these ingredients in your local grocery and supermarket.
The Recipe How-To
In a bowl, thoroughly mix two cans of drained tuna, 1/2 cup diced celery, and 1/2 cup diced green pepper. In a separate bowl, dissolve 2 tablespoons of unflavored gelatin in 1/2 cup cold water. To this mixture, add the juice of 1/2 lemon, 1 teaspoon Worcestershire sauce, and 1 tablespoon grated onion. Next, beat together 1 package of cream cheese (8 ounces) and 3/4 cup mayonnaise until creamy.
Gradually combine the cream cheese mixture with the gelatin mixture. Stir gently as you don’t want to knock out any air bubbles. Add in the tuna mixture and stir to combine so all ingredients will stick together. Finally, check for seasoning and add salt or pepper if needed.
Next, coat your mold (4 cup or 12 tbs) with cooking spray. Spread a thin layer of tomato soup over the bottom of the mold for flavor and garnish. Then place a ring around the mold using a sliced hard-boiled egg or sliced pickles. Pour in the tuna mixture until almost full.
Refrigerating & Serving
Refrigerate up to three hours or until firm. When it is ready to serve/demold get a platter with greens and turn upside down allowing tuna salad mold to slide out onto the platter.
Garnishing & Pairing
Finally, garnish around the molded tuna salad with vegetable salad for perky color and enhanced flavors. This dish pairs well with monterey souffle salad or jello cake.
Enjoy and impress your guest with this mid-century Vintage Recipe tuna fish mold!
Substitutions and Variations
For those who want to shake things up a bit with this timeless classic, there are several ways to switch up the recipe and put your own spin on it. Here are a few suggestions:
– Vegetarian or Vegan: For those who don’t eat fish, simply replace the canned tuna with a plant-based alternative such as chickpeas or tofu. As for the gelatin, you can use agar-agar powder instead.
– More Veggies: Feel free to throw in more veggies to add some more crunch and nutrition. You can try adding some grated carrots or cucumbers, diced red onion or sweet peppers, or even some roasted corn.
– Spicy: If you like things spicy, you could add some hot sauce or chopped jalapeño peppers to the mix, or even crushed red pepper flakes.
– Sweet: To make it a little sweeter, add some canned pineapple chunks (drained), diced apples or grapes.
– Healthier: For a healthier option, try using Greek yogurt instead of cream cheese and mayonnaise, and reduce the amount of salt called for in the recipe.
These are just a few ideas to customize your tuna salad mold recipe to meet your individual tastes and preferences. Experimentation is key!
Serving and Pairing
When it comes to serving tuna salad mold, something that can elevate the dish is its presentation. The molded tuna salad already presents itself as a unique dish and it can be made even more appetizing with simple garnishes like sliced cucumbers, cherry tomatoes, or even fresh herbs like parsley or dill.
As for pairing, tuna salad mold complements best with light-bodied white wines such as Sauvignon Blanc or Pinot Grigio. Additionally, a crisp and cool vegetable salad on the side will balance out the richness of the mold.
One thing to keep in mind when serving molded tuna salad is that it is quite filling, so you don’t want to overpower your guests’ appetites before the main course. Consider serving the salad mold as a light lunch or brunch option rather than an appetizer.
Overall, serving tuna salad mold is about balancing its vintage charm with fresh, modern flavors that add texture and complexity to the dish. By experimenting with different garnishes and side dishes, you can create a memorable and impactful meal for your guests.
Make-Ahead, Storing and Reheating
The Tuna Salad Mold is a perfect make-ahead dish for your next party or gathering. You can easily prepare it a day in advance and store it in the refrigerator until you’re ready to serve.
To store the salad mold, cover it tightly with plastic wrap or foil and place it in the refrigerator. Make sure to label it with the date so you don’t forget when you made it.
When it comes to reheating the molded tuna salad, keep in mind that gelatin does not reheat well as it breaks down easily. However, if you must reheat it, do so gently in the microwave or oven at low heat. Be sure to add a bit of water before reheating since gelatin has a tendency to dry out over time.
Proper storage and handling of this dish will ensure its freshness and taste beyond One day. The Tuna Salad Mold has a shelf life of up to three days when stored properly in airtight containers in the refrigerator. Any leftover salad can be enjoyed as is or mixed with mayonnaise for a fresh tuna sandwich option.
Overall, by making this salad ahead of time, you can save valuable time on the day of your party while still hosting an impressive spread of dishes.
Tips for Perfect Results
For the perfect results, there are a few tips that I learned while making this Tuna Salad Mold Recipe. Some of these tips may seem simple, but they make a big difference in the final product. Therefore, I highly recommend following them to ensure that your guests will rave about your salad mold.
First and foremost, make sure to use unflavored gelatin for the mold. It is crucial to have this ingredient as it helps hold the salad together and achieve the proper texture. Additionally, be sure to dissolve the gelatin properly in hot water and let it cool before adding it to the tuna mixture; this will prevent any clumps from forming.
Furthermore, when preparing the tuna salad portion of the recipe, be sure to drain any excess liquid from the canned tuna. This will prevent a watery texture and ensure that your mixture holds together.
Another tip is to refrigerate your tuna salad mold for at least 4 hours or overnight after pouring it into the mold. This will help it set and make unmolding much easier. Not only does it create better presentation during serving, but also provides a great opportunity for prep work well before serving time.
Lastly, you can elevate the flavor of your salad mold by adding fresh ingredients like chopped celery, green peppers, tomato soup, or lemon juice for a tangy kick. These additions help to balance out the creaminess of the cheese and mayonnaise in the recipe.
Overall, with these simple tips and some patience, you can create a stunning Tuna Salad Mold in style mid-century fashion. Trust me, everyone will be impressed by your skills in making such a unique vintage recipe!
Now, let’s move onto the FAQs section. Here are some commonly asked questions that may arise while you’re preparing this delightful Tuna Salad Mold that is versatile enough to be served as a light lunch or the perfect party appetizer. With my expert tips and insights, you can rest assured that your guests will be delighted with the outcome of your culinary creation. So, without further ado, let’s dive in!
How do you make Paula Deen’s tuna salad?
Let’s start by putting together a scrumptious tuna salad in just a few simple steps. Grab a large mixing bowl and toss in some canned tuna, eggs, mayonnaise, freshly squeezed lemon juice, finely chopped chives, celery, relish, and onions. Don’t forget to sprinkle a generous amount of salt and pepper to give it that perfect kick of flavor. Mix all the ingredients together until you have a delectable tuna salad ready to be served. You can choose to add it to a bed of salad greens for a healthier option or opt for some toasted bread to make it a sandwich.
How do you make a Martha Stewart tuna salad?
One tasty recipe that I recommend for your next party is tuna salad. For this dish, we will need two cans of oil-packed tuna, thinly sliced celery, a finely chopped apple (in 1/4-inch pieces), mayonnaise, fresh basil, lemon juice, salt, and pepper. Martha suggests serving the salad on toasted sourdough bread, but you can customize it to your guests’ preferences. Follow my detailed instructions below to create the perfect tuna salad.
What to add to canned tuna to make it taste better?
Adding a spicy mayonnaise is a great way to give your tuna dish an extra kick. However, if you’re sensitive to heat, consider using ponzu instead of soy sauce or adding lime juice to balance out the flavors with a touch of citrus. For those feeling adventurous, try elevating the dish by adding specialty toppings like chili oil, kimchi, or melted cheese. If you have a sweet tooth, consider adding a touch of sweetness to bring out the best in the tuna.
Do you Drain tuna when making tuna salad?
To ensure the perfect texture and flavor of your tuna sandwiches, it’s advisable to eliminate any excess salt by draining the liquid. This will not only prevent the sandwiches from becoming overly salty but also prevent them from becoming soggy.
In conclusion, this tuna salad mold recipe is an excellent option for those looking to impress their guests while offering a savory and memorable dish. In just a few steps, you can transform ordinary canned tuna into an elegant and delicious molded tuna salad that is sure to be the talk of the party. With its refreshing and tangy blend of flavors, this recipe is versatile enough to serve as a main course or a side dish paired with your favorite vegetables, crackers or bread.
Furthermore, by incorporating unflavored gelatin and mayonnaise into the recipe, you’ll achieve a creamy texture that will make the perfect base for other ingredients such as green celery, onions, and red peppers. Whether hosting a 1950s themed party full of vintage recipes or simply looking to add variety to your family’s menu, this tuna salad mold recipe is an excellent choice that showcases both elegance and convenience.
So why not add this recipe to your repertoire? Consider experimenting with variations such as adding lime jello or substituting cottage cheese for cream cheese. By adding your creativity to the mix, you’ll end up with even more options tailored to your preferences. Who knows? You could even elevate the humble salad mold into the star of your menu.
Don’t let jello molds be a thing of the past – bring back its charm with this guest-pleasing tuna salad mold recipe that’s perfect for every occasion.
Tuna Salad Mold Recipe
- 1 cup mayonnaise
- 3 ounces cream cheese
- 1 can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1 envelope unflavored gelatin, dissolved in
- 1/4 cup cold water
- 1 cup diced celery
- 1 cup chopped nuts
- 1 (6 ounce) can tuna, drained
- 1 dash garlic salt
- Mix together mayonnaise, cream cheese and mushroom soup.
- Microwave on medium, stirring occasionally, until melted and blended together.
- Add worchestershire and lemon juice.
- Mix celery, nuts, tuna and garlic salt.
- Add gelatin mixture and mix well.
- Fold tuna mixture into cream cheese mixture.
- Pour into mold and chill.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!