Congealed Tuna Loaf
A chilled savory loaf combining tender tuna, crunchy vegetables, and creamy mayonnaise, set with gelatin for a unique texture. Perfect for parties or light lunches, its vibrant flavors and decorative toppings make it an appealing centerpiece that delights seafood lovers and those seeking a cool, elegant dish.
Ingredients
- 2 cans solid light tuna ⓘ
- 1/4 cup finely chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 2 cups finely chopped boiled eggs ⓘ
- 1/2 cup chopped ripe olives ⓘ
- 1 pint mayonnaise ⓘ
- 2 packages Knox gelatine ⓘ
- 1 tablespoon lemon juice ⓘ
- dash hot pepper sauce ⓘ
- pimento (optional)
- sliced stuffed green olives (optional) ⓘ
Instructions
- Mix tuna, finely chopped onion, chopped celery, chopped boiled eggs, and chopped ripe olives in a bowl.
- In a separate bowl, combine mayonnaise, gelatin, lemon juice, and hot pepper sauce until well blended.
- Add the mayonnaise mixture to the tuna mixture and stir until evenly combined.
- Pour the mixture into a mold or dish, then decorate the top with strips of pimento and stuffed green olives if desired.
- Refrigerate until the gelatin is congealed and the loaf is firm before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).