Tuna Congealed Salad Recipe

The tuna congealed salad is a fish and vegetable salad. Prepared with tomato soup and cream cheese for flavor, the tuna congealed salad also has mayo in it. Creamy and savory, the tuna congealed salad may be served on lettuce leaves.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Unflavored gelatin2 Tablespoon (2 Envelope)
 Cold water1 Cup (16 tbs)
 Canned tomato soup10 3⁄4 Ounce, undiluted (1 Can)
 Pepper1⁄4 Teaspoon
 Cream cheese6 Ounce, softened (Two 3 Ounce Package)
 Mayonnaise1 Cup (16 tbs)
 Canned tuna9 1⁄4 Ounce, drained and flaked (1 Can)
 Diced celery1 Cup (16 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Finely chopped onion1⁄4 Cup (4 tbs)
 Lettuce leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 2913 Calories from Fat 2273

% Daily Value*

Total Fat 254 g390.6%

Saturated Fat 52.9 g264.5%

Trans Fat 0 g

Cholesterol 391.4 mg

Sodium 3513.9 mg146.4%

Total Carbohydrates 38 g12.5%

Dietary Fiber 5.6 g22.3%

Sugars 22.6 g

Protein 117 g233.4%

Vitamin A 131.3% Vitamin C 100.4%

Calcium 32.4% Iron 39.2%

*Based on a 2000 Calorie diet

Directions

Sprinkle gelatin over cold water; let stand 1 minute.
Heat soup in a medium saucepan.
Add softened gelatin mixture and pepper, stirring until gelatin dissolves; remove from heat.
Combine cream cheese and mayonnaise; add to soup mixture, stirring well.
Stir in tuna and next 3 ingredients.
Spoon into a lightly oiled 5 cup mold; cover and chill until firm.
Unmold on lettuce lined plate, and garnish with tomatoes, if desired.
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