Recipes & Cooking Recipes by Ingredient Fish Salmon & Tuna Gelatin Iceberg Ring with Tuna Salad Be the first to rate & review! Take your dinner party on a journey back to the 1950s with this classic Better Homes & Gardens iceberg ring. By Alexis deBoschnek Alexis deBoschnek Alexis deBoschnek is a veteran recipe developer and viral video host based in the Catskills in upstate New York. Her debut cookbook, To the Last Bite (April 2022; ), features 100 recipes that guide home cooks to make the most of each and every ingredient, and eliminate food waste in creative ways – from using leftover carrot tops, to fresh herbs, egg whites, and more. To the Last Bite is an ode to the Catskills and Alexis's mother, a master gardener and home cook who designed and grew the family's expansive vegetable and herb garden, and taught Alexis everything she knows about gardening and cooking, including the precise moment vegetables are ripe for picking, how to compost back into the garden's soil, cooking in a sustainable way that minimizes food waste in the kitchen, and so much more.Raised on a farm in the Catskills, Alexis is a longtime editorial writer and recipe developer who has been on staff at Eater, TastingTable and Buzzfeed, and contributed to outlets like Food52, The Kitchn, Complex's First We Feast and Chowhound, among others. Most recently, Alexis was the longtime Senior Test Kitchen Manager and on-camera talent at Buzzfeed's Tasty, where she hosted the original viral video series "Chef Out of Water" and "Friend in Town" which has racked up tens of millions of views. She is currently a video host for Better Homes & Gardens show, "Then & Now." Learn about BHG's Editorial Process Updated on May 11, 2022 Rate PRINT Share Prep Time: 30 mins Chill Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients Iceberg Ring 2 4 serving envelopes low-calorie lime-flavored gelatin ½ teaspoon salt 2 cup boiling water 1 ½ cup cold water 2 tablespoon vinegar 3 cup coarsely chopped Iceberg lettuce ¼ cup thinly sliced green onion Tuna Salad ½ cup low-calorie mayonnaise 1 tablespoon lemon juice 2 tablespoon capers ¼ teaspoon salt Dash pepper 2 6.5 ounce cans tuna, drained and broken into pieces ¾ cup diced cumcumber Directions Dissolve gelatin and salt in boiling water. Stir in cold water and vinegar. Chill till mixture is slightly thickened. Fold in coarsely chopped Iceberg lettuce and green onion. Pour into 5-cup ring mold. Chill till firm, about 3 hours. If desired, fill center with Tuna Salad. Tuna Salad Combine first five ingredients for dressing. Combine tuna and cucumber. Just before serving, toss tuna with dressing. Shirley Cheng Rate It Print Nutrition Facts (per serving) 104 Calories 5g Fat 4g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 104 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 17mg 6% Sodium 893mg 39% Total Carbohydrate 4g 1% Total Sugars 2g Protein 9g 18% Vitamin C 3.3mg 4% Calcium 25mg 2% Iron 0.9mg 5% Potassium 161mg 3% Folate, total 17.5mcg Vitamin B-12 1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.