Tuna Mold
Tuna Mold is a chilled, savory appetizer featuring tender tuna combined with chopped olives, eggs, and fresh chives, all bound together with a creamy mayonnaise and gelatin setting. Its elegant presentation makes it perfect for parties or sophisticated gatherings, offering a delightful blend of flavors and textures.
Ingredients
Instructions
- Combine tuna, chopped olives, chopped eggs, and chopped chives in a mixing bowl; mix well.
- Soften gelatin in cold water.
- Stir the mayonnaise into the softened gelatin until smooth.
- Fold the gelatin mixture into the tuna mixture.
- Pour the mixture into a 6-cup oiled mold.
- Chill until the mold is firm, about 2-3 hours.
- Unmold the tuna mold onto a bed of watercress.
- Serve on small plates with forks.
Tips & Substitutions
For added flavor, consider mixing in some capers or diced celery to the tuna mixture. If you prefer a creamier texture, substitute half of the mayonnaise with Greek yogurt. You can also experiment with different types of olives or add a splash of lemon juice for brightness. This versatile recipe can be adapted into a Tuna Noodle Salad if you prefer a pasta version.
Serving Suggestions
Serve the tuna mold on a bed of watercress for a refreshing presentation. It pairs well with crisp crackers or toasted baguette slices. For a complete meal, consider adding a side salad or some fresh vegetables. This dish can be a delightful appetizer or part of a seafood recipes spread at a gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tuna mold can be re-chilled if it begins to soften. Avoid freezing, as the texture may change. For best results, serve it cold and enjoy it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Mold contains roughly 189 calories, with 9g protein, 30g carbohydrates, and 5g fat. It is an excellent source of vitamin C (63% of the Daily Value) and vitamin A (35% of the Daily Value), and a good source of protein and iron.
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).
Frequently Asked Questions
Can I use fresh tuna instead of canned tuna?
Yes, you can use fresh tuna if you prefer. Just make sure to cook it thoroughly before mixing it with the other ingredients. Canned tuna makes the recipe easier and quicker, but fresh tuna can elevate the dish with a different texture and flavor.
How do I know when the gelatin is properly softened?
The gelatin should appear slightly swollen and have absorbed the cold water. This usually takes about 5 minutes. If it looks grainy or lumpy, gently heat it in a microwave for a few seconds until fully dissolved, but be careful not to cook it.
Can I make this recipe in advance?
Absolutely! The tuna mold can be prepared a day ahead of serving. Just ensure it is well-chilled and stored in the refrigerator until you’re ready to unmold and serve. This makes it a great option for parties or gatherings.
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).