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Antipasto Tuna Mould Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||2 1⁄4 Cup (36 tbs)|
|Chicken bouillon cubes/3 teaspoons chicken stock concentrate||3|
|Boiling water||1 Cup (16 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Liquid hot pepper seasoning||1⁄2 Teaspoon|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Diced pimentos||2 Ounce, drained (1 Jar)|
|Canned garbanzos||8 Ounce, drained|
|Canned tuna||7 Ounce, drained and broken into chunks|
|Herb dressing||1⁄2 Cup (8 tbs) (Creamy Style)|
Serving size: Complete recipe
Calories 845 Calories from Fat 248
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 35.7 mg
Sodium 5906.3 mg246.1%
Total Carbohydrates 58 g19.4%
Dietary Fiber 14.4 g57.5%
Sugars 11.6 g
Protein 98 g196.5%
Vitamin A 110.6% Vitamin C 199.5%
Calcium 20.9% Iron 62.9%
*Based on a 2000 Calorie diet
Dissolve bouillon cubes in boiling water, then add gelatin and stir until dissolved.
Mix in remaining 2 cups cold water, the vinegar, and hot pepper seasoning.
Chill mixture until thick and syrupy.
Gently stir pepper, olives, pimentos, garbanzos, and tuna into gelatin mixture.
Spoon mixture into a 1 1/2 to 2-quart ring mold.
Cover and chill until firm (about 6 hours).
Prepare creamy herb dressing.
Unmold salad on a serving platter; surround with lettuce leaves and garnish with eggs and artichokes, if used.
Pass dressing to spoon over individual servings.