Tuna Cream Puff Bowl
|Hard cooked eggs||4|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Lemon juice||1 Tablespoon|
|Sliced celery||1 Cup (16 tbs)|
|Sliced pimiento-stuffed green olives||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Cream puff bowl||1|
|Shredded lettuce||2 Cup (32 tbs)|
Sieve 1 egg yolk and slice 1 whole egg; reserve for garnish.
Coarsely chop remaining eggs and white.
Break tuna in chunks; sprinkle with lemon juice.
Add next 3 ingredients, 1/4 teaspoon salt, and dash pepper.
Fold in mayonnaise and chopped eggs; chill.
Just before serving, cover bottom of Cream Puff Bowl with lettuce; fill with tuna salad.
Garnish with egg slices and sieved yolk.