Tuna Souffu Salad
|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|
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.