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Tuna Souffle Mold

Meat.Bible's picture
Ingredients
  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)
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Tuna
Preparation Time: 
5 Minutes

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