Congealed Tuna Salad Recipe


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


 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


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.
4)Apply oil to 6 cups of mold.
4)Pour the mixture in the mold and chill until firm.
5)Before serving unmold salad on lettuce leaves, if desired.