Congealed Tuna Salad Recipe

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1 Cup (16 tbs)
 Hard-cooked eggs4 , chopped
 English peas8 1⁄2 Ounce, drained (1 Can)
 Tuna6 1⁄2 Ounce, drained, flaked (1 Can)
 Green pepper1 Medium, chopped
 Finely chopped celery1 Cup (16 tbs)
 Mayonnaise1 Cup (16 tbs)
 Pickle relish1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon

Nutrition Facts

Serving size

Calories 425 Calories from Fat 311

% Daily Value*

Total Fat 35 g53.1%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 199 mg

Sodium 517.4 mg21.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.7 g6.8%

Sugars 8.7 g

Protein 15 g31%

Vitamin A 26.8% Vitamin C 38.7%

Calcium 3.6% Iron 6.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1)In a saucepan sprinkle gelatin over cold water and keep it aside for a minute.
2)Let the gelatin dissolve by cooking over low heat.
3)Combine eggs, peas , can tuna, green pepper,celery,mayonnaise,pickle relish,lemon juice and stir in gelatin mixture.
FINALIZING
4)Apply oil to 6 cups of mold.
4)Pour the mixture in the mold and chill until firm.
SERVING
5)Before serving unmold salad on lettuce leaves, if desired.
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