Cover them, and refrigerate for at least 4 hours before serving.
Cover and refrigerate for at least 24 hours, to age.
Refrigerate for two hours, or until firm enough to cut.
May be refrigerated for up to 48 hours before using.
Refrigerate for at least an hour and up to 24 hours.
Let cool and then refrigerate for at least 8 hours.
Cover the salad and refrigerate for at least two hours.
Add the tuna and refrigerate for 2 to 3 hours.
Allow to cool slowly and refrigerate for at least 12 hours to set.
Set aside or cover and refrigerate for up to 24 hours.
