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Moulded Tuna Salad

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  Unflavored gelatin 7 Tablespoon (1 Envelope)
  Lemon juice 3 Tablespoon
  Boiling water 1⁄2 Cup (8 tbs)
  Egg 1
  Plain yogurt 8 Ounce (1 Container)
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Prepared mustard 2 Teaspoon
  Chopped parsley 2 Tablespoon
  Minced green onion 1 Tablespoon
  Finely chopped cucumber 1⁄2 Cup (8 tbs), unpared
  Canned tuna in water 13 Ounce, drained and flaked (2 Cans, 6 1/2 Ounces Each)

1. Sprinkle gelatin over lemon juice in electric blender; let stand 5 minutes.
2. Pour boiling water over softened gelatin. Cover; whirl until gelatin is completely dissolved. Uncover container. While blender continues to run, add egg, yogurt, salt, pepper and mustard. Pour into bowl. Refrigerate 30 minutes, or until mixture begins to thicken.
3. Fold parsley, green onion, cucumber and tuna into chilled mixture. Turn into 4-cup mold. Refrigerate 3 hours, or until firm. Unmold on lettuce leaves.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 145

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 7.3 g36.7%

Trans Fat 0 g

Cholesterol 352.6 mg117.5%

Sodium 1425.4 mg59.4%

Total Carbohydrates 20 g6.6%

Dietary Fiber 2.4 g9.5%

Sugars 13.6 g

Protein 200 g400.5%

Vitamin A 63.2% Vitamin C 107.8%

Calcium 42.3% Iron 24.7%

*Based on a 2000 Calorie diet

Moulded Tuna Salad Recipe