Directions:

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 molds. Chill until firm – at least 4 hours or overnight.

Unmold. Serve with mayonnaise, if desired. For lower calorie platter, substitute a squeeze of lemon for the dressing.

Makes about 5 cups or 5 servings.

Spanish Tuna Luncheon Platter

Serve 1 cup Spanish Tuna Salad recipe on lettuce with hard cooked egg and 2 small radishes.

reutrn to lunch ideas from tuna salad-jell-o spanish

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