1 can of tuna
1 can of tuna in water
1/2 cup of stuffed green olives
pepperoncini
1/2 cup of drained mushrooms
artichoke bottoms in brine (optional)
2 tablespoons of unsalted gelatin
1/2 cup of cold water
3 cups of chicken broth
to taste salt
1 tablespoon of lemon juice
1 can of tuna
1 can of tuna in water
1/2 cup of stuffed green olives
pepperoncini
1/2 cup of drained mushrooms
artichoke bottoms in brine (optional)
2 tablespoons of unsalted gelatin
1/2 cup of cold water
3 cups of chicken broth
to taste salt
1 tablespoon of lemon juice
Soak the gelatin in cold water for 5 minutes and dissolve it in hot chicken broth
Add the lemon juice
Place a little of the mixture at the bottom of a round mold
Enough to cover the bottom
Refrigerate until the gelatin is firm
Arrange, on top of the gelatin, stuffed green olives, drained tuna, and tuna in water
Add some mushrooms and artichoke bottoms, if desired
Carefully add the remaining gelatin
Refrigerate until firm
To serve, unmold onto a platter
Serve 4 portions.
