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Spanish Tuna Salad

Dessert.Master's picture
Ingredients
  Jello lemon gelatin/1 package of 6 ounce jello lemon gelatin 6 Ounce (2 Packages Of 3 Ounce)
  Salt 1 Tablespoon
  Boiling water 2 Cup (32 tbs)
  Cold water 1 1⁄4 Cup (20 tbs)
  Vinegar 3 Tablespoon
  Pepper 1⁄8 Teaspoon
  Diced tomato 1⁄2 Cup (8 tbs)
  Cucumber strips 1⁄4 Cup (4 tbs), unpeeled (Small Thin Strips)
  Coarsely chopped celery 1⁄4 Cup (4 tbs)
  Chopped green onion/Chopped onion 2 Tablespoon (Scallion)
  Canned tuna 7 Ounce, well drained and broken in chunks (1 Can Of 7 Ounce)
Directions

Dissolve gelatin, and salt, in boiling water.
Add cold water and vinegar and pepper.
Chill until thickened.
Add remaining ingredients.
Pour in to a 5 or 6 cup mold or individual 1 cup molds.
Chill until firm at least 4 hours or overnight.
Unmold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Party

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