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Cranberry Tuna Salad Mould

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  Lemon gelatin 3 Ounce (1 Package)
  Orange juice 1⁄2 Cup (8 tbs)
  Jellied cranberry sauce 16 Ounce (1 Can)
  Red food coloring 3 Drop
  Canned tuna 7 Ounce, drained, flaked (1 Can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Hard cooked egg 1 , chopped
  Sliced pimiento stuffed green olives 1⁄4 Cup (4 tbs)
  Chopped onion 1 Tablespoon
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Unflavored gelatin 1 Tablespoon

Advance preparation: In saucepan combine lemon-flavored gelatin, orange juice, and 1/2 cup water; cook and stir till boiling and gelatin dissolves.
Beat jellied cranberry sauce and red food coloring till smooth; stir into gelatin mixture.
Turn into 6 1/2-cup mold.
Chill till almost firm.
Combine tuna, celery, egg, olives, and onion.
Fold in mayonnaise, salt, and dash pepper.
Soften unflavored gelatin in 1/2 cup cold water; heat and stir till dissolved.
Stir into tuna mixture.
Chill till partially set; spoon over cranberry layer.
Chill till firm.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3158 Calories from Fat 1811

% Daily Value*

Total Fat 201 g309.6%

Saturated Fat 20.7 g103.5%

Trans Fat 0 g

Cholesterol 434.6 mg144.9%

Sodium 4456.7 mg185.7%

Total Carbohydrates 250 g83.3%

Dietary Fiber 7.5 g29.9%

Sugars 188.3 g

Protein 87 g174%

Vitamin A 20.1% Vitamin C 108.3%

Calcium 10.4% Iron 22.3%

*Based on a 2000 Calorie diet

Cranberry Tuna Salad Mould Recipe