2 six-ounce cans troll-caught albacore, drained
1 three-ounce can chopped mushrooms, drained, and liquid reserved
1 envelope unflavored gelatin
½ cup boiling water
½ cup pitted ripe olives
1/4 cup fresh parsley
½ cup Green Goddess salad dressing (recipe below)

First prepare the Green Goddess Salad Dressing using the directions below; refridgerate. Oil a one-quart mold, then place the liquid from the mushrooms in a blender, sprinkle the gelatin over it and let soften for 1 or 2 minutes. Pour in the boiling water, cover, and blend for about 10 seconds on low speed, then 20 seconds on high speed. Add the albacore, mushrooms, salad dressing, olives, and parsley. Cover and blend on high speed until well mixed. Pour the mixture into the prepared mold and refrigerate, covered, until firm, about 3 hours. Unmold onto a platter and serve with Melba toast.

Green Goddess Salad Dressing
6 servings

1 cup mayonnaise
1 cup low-fat yogurt
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

Blend together mayonnaise, yogurt, anchovy, green onion, parsley, chives, vinegar and tarragon. Refrigerate until ready to serve.

Related information

About troll-caught albacore

Major brand vs. custom canned albacore tuna

Where to find canned troll-caught albacore

How to identify troll-caught albacore on supermarket shelves