All measurements are approximate. Please add or subtract according to your own tastes.
Drain tuna. Slice with an egg slicer three ways until you have little cubes of egg. Chop carrots very fine in a blender or food processor. (Using a bag of the pre-skinned mini carrots makes this job much easier.) Add other ingredients to taste. Mix gently so you don''t squash the egg. Refrigerate at least an hour to let the flavors mix. Keeps in the refrigerator for almost a week. Stir gently before use.
From my mom:
This can be used as a sandwich filling or served in tomato shells for a luncheon.
If you want to mold it, use one package of Knox Gelatin. Soften the gelatin in 1/4 cup cold water, than add 3/4 cup boiling water and stir until disolved. Pour over mixed salad in a bowl and combine. Pour into a mold and let it set at least 12 hours.
(These directions were for a smaller version of the recipe using only one 6 ounce can of tuna - adjust appropriately. I''ve never made it with the gelatin. She had a copper fish mold that she used for her ladies'' luncheons at church and served with crackers.)
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 12|
|Calories from Fat: 227 (50%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 650mg||200 %|
|Sodium 856.9mg||30 %|
|Potassium 502mg||13 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 15.3g|
|Protein 40.8g||58 %|
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Calories per serving: 455
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