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Tuna Cream Puff Bowl

Salad.Carnival's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Side Dish
Ingredient: 
Tuna

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