Spanish Tuna Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Jello lemon gelatin/1 package of 6 ounce jello lemon gelatin6 Ounce (2 Packages Of 3 Ounce)
 Salt1 Tablespoon
 Boiling water2 Cup (32 tbs)
 Cold water1 1⁄4 Cup (20 tbs)
 Vinegar3 Tablespoon
 Pepper1⁄8 Teaspoon
 Diced tomato1⁄2 Cup (8 tbs)
 Cucumber strips1⁄4 Cup (4 tbs), unpeeled (Small Thin Strips)
 Coarsely chopped celery1⁄4 Cup (4 tbs)
 Chopped green onion/Chopped onion2 Tablespoon (Scallion)
 Canned tuna7 Ounce, well drained and broken in chunks (1 Can Of 7 Ounce)

Nutrition Facts

Serving size: Complete recipe

Calories 547 Calories from Fat 150

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 35.7 mg

Sodium 6929.8 mg288.7%

Total Carbohydrates 23 g7.6%

Dietary Fiber 3.1 g12.4%

Sugars 12.6 g

Protein 67 g134.9%

Vitamin A 47.4% Vitamin C 44.9%

Calcium 10.7% Iron 20.9%

*Based on a 2000 Calorie diet

Directions

Dissolve gelatin, and salt, in boiling water.
Add cold water and vinegar and pepper.
Chill until thickened.
Add remaining ingredients.
Pour in to a 5 or 6 cup mold or individual 1 cup molds.
Chill until firm at least 4 hours or overnight.
Unmold.
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