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Tuna Mold Recipe
|Frozen peas||10 Ounce (1 Package)|
|Canned tuna||7 Ounce (Solid Pack, 1 Can)|
|Onion||1 Small, finely chopped make 1/4 cup|
|Pimiento||1⁄4 Cup (4 tbs), diced|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
Calories 488 Calories from Fat 237
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 28.6 mg
Sodium 644.1 mg26.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 8.1 g32.6%
Sugars 18.4 g
Protein 28 g56.4%
Vitamin A 47.2% Vitamin C 104.8%
Calcium 6% Iron 17.9%
*Based on a 2000 Calorie diet
1) Cook the frozen peas and drain well.
2) Drain the tuna and break into flakes.
3) In a bowl, add the peas, tuna, onion and pimiento, toss well to mix.
4) In a bowl, soften the gelatin in cold water, stir in the sugar, salt, pepper and boiling water, stir until the gelatin is dissolved.
5) Stir in the lemon juice and mayonnaise or salad dressing, stir until smooth. Then refrigerate until the mixture is syrupy.
6) In a 4-cup mold, spoon the tuna mixture, then gently pour in the gelatin mixture and allow the gelatin to reach the bottom of the mold.
7) Place in the refrigerator for about 3 hours, until firm, then turn on a serving platter and gently unmold.
8) Garnish with the salad greens, if desired and serve immediately.