Why do so many bad recipes include canned tuna? I grew up on the stuff, and while it will never compared to the little bits of heaven known as Ahi, Bluefin and Yellowfin, canned tuna isn't horrible. Not unless some smart test-kitchen chef decides to misuse it. Which brings us to today's Vintage recipe of the Day. This one is not for the faint of heart...
Jellied Salad Nicoise
From The New Joys of Jello, copyright 1973, General Foods Corp.
1 can (7oz.) tuna, drained and coarsely flaked
1 small tomato, diced and drained
1/2 cup cooked cut green beans
2 tbsp. sliced ripe olives
2 tbsp. green pepper strips
2 tbsp. red onion strips
2 tbsp. mild French or Italian dressing
1 pkg. (3oz.) Jell-o Lemon Gelatin
1 tsp. Salt
1 cup boiling water
1/2 cup cold water
2 tsp. vinegar
1 hard-boiled egg, diced
2 cups coarsely chopped lettuce
1/2 cup mayonnaise
2 tbsp. milk
2 anchovy filets, finely chopped
Combine tuna, vegetables and salad dressing in a bowl. Mix lightly; let stand while preparing gelatin mixture.
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until mixture just begins to thicken, then spoon tuna-vegetable mixture into a 6-cup ring mold. Pour on half of the gelatin. Spread lettuce on top. Add remaining gelatin. Chill until firm-- at least 4 hours.
Mix mayonnaise, cream and anchovies. Unmold salad. Garnish with watercress, if desired. Serve with mayonnaise dressing.
Makes about 5 cups, or six salad entrees.