'2 tablespoons of unflavored gelatin'
1/2 cup cold water
1 cup boiling water
3/4 cup mayonnaise
1 tablespoon salt
1 minced garlic clove
10 hard-boiled eggs, diced
1 medium onion, finely chopped
1 green pepper
For garnish
lettuce leaves
1 red bell pepper, diced
fresh tomatoes
For the tuna layer
2 cans of tuna
1/4 cup freshly squeezed lime juice
1 tablespoon chopped fresh parsley
2 tablespoons chopped onion
to taste salt
a few drops of hot sauce
'2 tablespoons of unflavored gelatin'
1/2 cup cold water
1 cup boiling water
3/4 cup mayonnaise
1 tablespoon salt
1 minced garlic clove
10 hard-boiled eggs, diced
1 medium onion, finely chopped
1 green pepper
For garnish
lettuce leaves
1 red bell pepper, diced
fresh tomatoes
For the tuna layer
2 cans of tuna
1/4 cup freshly squeezed lime juice
1 tablespoon chopped fresh parsley
2 tablespoons chopped onion
to taste salt
a few drops of hot sauce
Soak the gelatin in cold water
Dissolve in 1 cup boiling water
Let it cool
Combine with mayonnaise, salt, and garlic
Cut the hard-boiled eggs into large chunks and chop the green pepper
Mince the onion
Add to the gelatin mixture and mix well
Pour into a 1 1/2 liter mold coated with oil
Refrigerate for about 4 hours or until firm
While the jelly is setting, prepare the tuna layer: drain the oil from the canned tuna into a bowl
Add the remaining ingredients, minus the tuna
Mash with a fork
Add the tuna and mix lightly
Refrigerate again
When serving, arrange lettuce leaves on a plate
Dish out the jelly over the lettuce, place the tuna layer in the center, and garnish with cherry tomatoes and red bell pepper strips
Serves 6-8.
