Congealed Tuna Salad
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1 Cup (16 tbs)|
|Hard-cooked eggs||4 , chopped|
|English peas||8 1⁄2 Ounce, drained (1 Can)|
|Tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
|Green pepper||1 Medium, chopped|
|Finely chopped celery||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Pickle relish||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
1)In a saucepan sprinkle gelatin over cold water and keep it aside for a minute.
2)Let the gelatin dissolve by cooking over low heat.
3)Combine eggs, peas , can tuna, green pepper,celery,mayonnaise,pickle relish,lemon juice and stir in gelatin mixture.
4)Apply oil to 6 cups of mold.
4)Pour the mixture in the mold and chill until firm.
5)Before serving unmold salad on lettuce leaves, if desired.