Tuna Souffu Salad Recipe
Ingredients
| Tuna | 2 Ounce, drained, flaked | |
| 1 package lemon-flavored gelatin | ||
| Hot water | 1 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Celery | 1 Cup (16 tbs), minced | |
| Parsley | 4 Tablespoon, minced | |
| Onion | 1 1/2 Tablespoon, minced | |
Directions
1.
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.
2.
Combine the tuna with the celery, parsley, and onion.
Blend well.
3.
Pour the slightly frozen gelatin mixture into a bowl and whip with a rotary beater or mixer until fluffy.
4.
Fold in the tuna mixture, correct seasoning, and chill about 1 hour (not in the freezing compartment).
5.
Unmold the salad on a chilled platter and surround with torn-up salad greens lightly tossed with French dressing.
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.
2.
Combine the tuna with the celery, parsley, and onion.
Blend well.
3.
Pour the slightly frozen gelatin mixture into a bowl and whip with a rotary beater or mixer until fluffy.
4.
Fold in the tuna mixture, correct seasoning, and chill about 1 hour (not in the freezing compartment).
5.
Unmold the salad on a chilled platter and surround with torn-up salad greens lightly tossed with French dressing.
Chef
