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Tuna Madrilene Salad

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Ingredients
  Canned tuna 7 Ounce, drained and coarsely flaked
  Plain gelatin 1⁄4 Ounce (1 envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Consomme madrilene 25 Ounce (2 cans, 12 1/2 ounce each)
  Chopped cucumber 1 Cup (16 tbs)
  Salt To Taste
  Chopped onion 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Prepared horse-radish 1 Tablespoon
Directions

1.
Soften gelatin in the cold water.
Heat 1 can of the madrilene to boiling and stir in the gelatin.
Continue stirring until gelatin is dis-solved.
Add second can of madrilene and chill until the consistency of raw egg white.
2.
Combine carefully the tuna, cucumber, salt to taste, and onion, and add to madrilene.
Chill.
3.
Stir the horseradish into the mayonnaise and combine with the chilled salad.
Refrigerate until firm.
4.
Unmold on a chilled platter and garnish with torn-up crisp greens and tomato wedges.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Tuna

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