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Tuna Congealed Salad

southern.chef's picture
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.
  Unflavored gelatin 2 Tablespoon (2 Envelope)
  Cold water 1 Cup (16 tbs)
  Canned tomato soup 10 3⁄4 Ounce, undiluted (1 Can)
  Pepper 1⁄4 Teaspoon
  Cream cheese 6 Ounce, softened (Two 3 Ounce Package)
  Mayonnaise 1 Cup (16 tbs)
  Canned tuna 9 1⁄4 Ounce, drained and flaked (1 Can)
  Diced celery 1 Cup (16 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Lettuce leaves 4

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

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 mg130.5%

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

Tuna Congealed Salad Recipe