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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.
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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