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Tuna Souffle Mold

Meat.Bible's picture
  Unflavored gelatin 2 Tablespoon
  Cold water 2 Cup (32 tbs)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Chili sauce 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Canned tuna 14 Ounce, drained, flaked
  Chopped celery 1 Cup (16 tbs)

Soften gelatin in 7 cup of the cold water; stir over low heat till gelatin dissolves.
Stir in remaining cold water.
Combine mayonnaise, chili sauce, lemon juice, and salt.
Stir in gelatin and beat till smooth with rotary beater.
Chill till partially set.
Stir in tuna and celery.
Pour into 6-cup mold; chill till firm.
Unmold on crisp lettuce on platter.
Serve with hard-cooked egg-wedges, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 1851

% Daily Value*

Total Fat 206 g316.4%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 228.6 mg76.2%

Sodium 3624.5 mg151%

Total Carbohydrates 11 g3.6%

Dietary Fiber 3.1 g12.4%

Sugars 5.1 g

Protein 143 g286.6%

Vitamin A 25.5% Vitamin C 39.8%

Calcium 13.3% Iron 37.9%

*Based on a 2000 Calorie diet

Tuna Souffle Mold Recipe