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Tuna Madrilene Salad Recipe
|Canned tuna||7 Ounce, drained and coarsely flaked|
|Plain gelatin||1⁄4 Ounce (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Consomme madrilene||25 Ounce (2 cans, 12 1/2 ounce each)|
|Chopped cucumber||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared horse-radish||1 Tablespoon|
Serving size: Complete recipe
Calories 1328 Calories from Fat 927
% Daily Value*
Total Fat 103 g158.4%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 114.3 mg
Sodium 3655 mg152.3%
Total Carbohydrates 14 g4.5%
Dietary Fiber 1.5 g6.1%
Sugars 4.2 g
Protein 82 g163.2%
Vitamin A 5.3% Vitamin C 21%
Calcium 9.5% Iron 27.5%
*Based on a 2000 Calorie diet
Soften gelatin in the cold water.
Heat 1 can of the madrilene to boiling and stir in the gelatin.
Continue stirring until gelatin is dis-solved.
Add second can of madrilene and chill until the consistency of raw egg white.
Combine carefully the tuna, cucumber, salt to taste, and onion, and add to madrilene.
Stir the horseradish into the mayonnaise and combine with the chilled salad.
Refrigerate until firm.
Unmold on a chilled platter and garnish with torn-up crisp greens and tomato wedges.