Molded Tuna Salad Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Hot water | 3⁄4 Cup (12 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| Paprika pepper | 1⁄4 Teaspoon | |
| Canned tuna fish | 14 Ounce | |
| Chopped celery | 1 Cup (16 tbs) | |
| Whipped cream | 1⁄2 Cup (8 tbs) | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Diced cucumber | 1⁄4 Cup (4 tbs) | |
| Chopped green pepper | 1 Tablespoon | |
| Tarragon vinegar | 1 Teaspoon | |
| Cayenne pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 349 Calories from Fat 239
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 6.8 g33.8%
Trans Fat 0 g
Cholesterol 52.6 mg17.5%
Sodium 357.4 mg14.9%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.53 g2.1%
Sugars 1.8 g
Protein 22 g43.4%
Vitamin A 5.8% Vitamin C 8.8%
Calcium 3.3% Iron 6%
*Based on a 2000 Calorie diet
Directions
Add lemon juice, mustard, paprika and salt to taste.
Set aside to chill until partially set.
Add drained and flaked tuna and celery and fold in the whipped cream.
Spoon into individual molds and chill until set.
Turn out on a bed of lettuce.
Combine all the ingredients for the dressing, and serve separately.
Chef
