- 2 cans tuna
- 2 envelopes Knox gelatin
- 1/2 cup cold water
- 3/4 cup mayonnaise
- 3/4 cup salad dressing (Miracle Whip)
- 1 cup finely chopped celery
- 1 jar chopped pimentos
- 1 Tbsp. vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. prepared mustard
- 1/2 tsp. salt
- cayenne pepper
Drain and flake tuna. Soften gelatin in water in small saucepan. Set pan over hot water until gelatin melts (doesn't take long). Stir in mayonnaise and salad dressing. Mix well until smooth. Add tuna and other ingredients. Spread in shallow glass loaf pan and chill. Top with your favorite tomato aspic and chill until firm. Cut in squares.
Note: Tuna layer will be about 3/4 inch thick and aspic layer 1/4 inch thick. If desired, aspic layer may be omitted. For a thicker tuna layer, use a smaller loaf pan and cut into 8 squares.
By Robin from Washington, IA
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