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TUNA-TOMATO ASPIC  - 1963

  • Adam Cloete
  • May 13, 2016
  • 1 min read

1 (7 oz.) can tuna 1 (#2) can tomato juice 1 1/2 cups diced celery, bell pepper and onion

1/2 cup sliced olives2 tbsp. unflavored gelatin

Soften 2 tablespoons gelatin in 1/2 cup tomato juice. Heat remaining juice to boiling point, add gelatin and stir until dissolved. Chill until slightly thick and then add tuna, celery, bell pepper, onion and olives. Pour into mold and chill. Source: Recipes on Imgur

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