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Add a photoServings: 6
Ingredients
- LAYER NUMBER 2: TUNA SALAD JELLO
- 3 ounce. lemon Jello
- 1 c. boiling water
- 1/4 teaspoon salt
- 1/2 c. cool water
- 1 tbsp. lemon juice
- 1/2 c. mayonnaise
- 7 ounce. can tuna, liquid removed and flaked
- Minced onion, celery and green pepper
- Hard boiled egg, minced (optional)
Directions
- Layer number 1: tomato aspic: 1 1/4 c. boiling water 8 ounce. can tomato sauce 1 1/2 tbsp. white vinegar 1/2 teaspoon salt 3/4 teaspoon onion juice Dash each of Tabasco, pepper and cayenne pepper Some minced onion, celery and green pepper
- Dissolve Jello in water. Blend in remaining ingredients. Refrigeratetill almost hard; fold under any floating vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 141 | 55% |
| Total Fat 15.97g | 20% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 445mg | 19% |
| Potassium 182mg | 5% |
| Total Carbs 14.21g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.87g | 9% |
| Protein 14.73g | 24% |
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