Spanish Tuna Salad
2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lemon Gelatin
1 tablespoon salt
2 cups boiling water
1 1/4 cups cold water
3 tablespoons vinegar
1/8 teaspoon pepper
1/2 cup diced tomato
1/4 cup small thin strips unpeeled cucumber
1/4 cup coarsely chopped celery
2 tablespoons chopped scallion or onion
1 can (7 oz.) tuna, well drained and broken in chunks
Dissolve gelatin, and salt, in boiling water. Add cold water and vinegar and pepper. Chill until thickened. Add remaining ingredients. Pour into a 5 or 6 cup mold or individual 1 cup molds. Chill until firm—at least 4 hours or overnight. Unmold. Serve with mayonnaise, if desired. (For low calorie platter, substitute a squeeze of lemon for dressing.) Makes about 5 cups or 5 servings.
source: The New Joys of Jell-O recipe book, copyright 1973.