Congealed Tuna Salad Recipe
Ingredients
| Gelatin -1 envelope unflavored | ||
| Cold water | 1 Cup (16 tbs) | |
| Eggs -4 hard-cooked, chopped | ||
| Can English peas -1 (8 1/2-ounce) , drained | ||
| Tuna | 1 Can (10oz), drained, flaked | |
| Green pepper-1 medium-size, chopped | ||
| Celery | 1 Cup (16 tbs), finely chopped | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Pickle relish -1/2 cup | ||
| Lemon juice | 2 Tablespoon | |
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.
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.
Chef
