Spanish Tuna Salad Recipe
Ingredients
| Jello lemon gelatin/1 package of 6 ounce jello lemon gelatin | 6 Ounce (2 Packages Of 3 Ounce) | |
| Salt | 1 Tablespoon | |
| Boiling water | 2 Cup (32 tbs) | |
| Cold water | 1 1⁄4 Cup (20 tbs) | |
| Vinegar | 3 Tablespoon | |
| Pepper | 1⁄8 Teaspoon | |
| Diced tomato | 1⁄2 Cup (8 tbs) | |
| Cucumber strips | 1⁄4 Cup (4 tbs), unpeeled (Small Thin Strips) | |
| Coarsely chopped celery | 1⁄4 Cup (4 tbs) | |
| Chopped green onion/Chopped onion | 2 Tablespoon (Scallion) | |
| Canned tuna | 7 Ounce, well drained and broken in chunks (1 Can Of 7 Ounce) |
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.
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.
Chef
