Tuna Party Salad
Yield
1 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envelopes |
gelatin, unflavored
|
|
| ½ | cup |
water
cold |
|
| 1 | cup |
chili sauce
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | cup |
olives
quartered |
*
|
| 1 | cup |
celery
finely diced |
|
| 2 | cans |
tuna, canned
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envelopes |
gelatin, unflavored
|
|
| 118 | ml |
water
cold |
|
| 237 | ml |
chili sauce
|
|
| 45 | ml |
lemon juice
|
|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 237 | ml |
olives
quartered |
*
|
| 237 | ml |
celery
finely diced |
|
| 2 | cans |
tuna, canned
drained |
|
Directions
Soften gelatin.
Heat sauce to boiling.
Remove from heat and add softened gelatin and stir until dissolved.
Add lemon juice. Chill until partly congealed.
Fold in mayonnaise, cream, olives, celery and tuna.
Pour into a two quart casserole.
Refrigerate until firm.
