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Tuna Souffu Salad Recipe
|Canned tuna||2 Ounce, drained and coarsely flaked (2 Cans, 7 Ounce Each)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Minced celery||1 Cup (16 tbs)|
|Minced parsley||4 Tablespoon|
|Minced onion||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 1369 Calories from Fat 826
% Daily Value*
Total Fat 92 g141.2%
Saturated Fat 8.9 g44.3%
Trans Fat 0 g
Cholesterol 88.8 mg
Sodium 1809.9 mg75.4%
Total Carbohydrates 104 g34.6%
Dietary Fiber 3.9 g15.6%
Sugars 76.2 g
Protein 27 g53.7%
Vitamin A 112.7% Vitamin C 139.2%
Calcium 15.2% Iron 26.5%
*Based on a 2000 Calorie diet
Dissolve gelatin in hot water and add the cold water, vinegar, mayonnaise, salt and pepper.
Mix well and pour into refrigerator tray.
Chill in freezing unit 15-20 minutes, until firm around the edges but still soft in the center.
Combine the tuna with the celery, parsley, and onion.
Pour the slightly frozen gelatin mixture into a bowl and whip with a rotary beater or mixer until fluffy.
Fold in the tuna mixture, correct seasoning, and chill about 1 hour (not in the freezing compartment).
Unmold the salad on a chilled platter and surround with torn-up salad greens lightly tossed with French dressing.