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.
Ingredients
| 2 envelopes unflavored gelatin | ||
| Cold water | 1 Cup (16 tbs) | |
| Tomato soup | 1 Can (10oz), undiluted | |
| Pepper | 1/4 Teaspoon | |
| Cream cheese package | 2 , softened | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Tuna | 1 Can (10oz), drained, flaked | |
| Celery | 1 Cup (16 tbs), diced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Lettuce leaves | 4 | |
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.
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.
Chef
