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.
Serving size: Complete recipe
Calories 2064 Calories from Fat 1416
% Daily Value*
Total Fat 157 g240.9%
Saturated Fat 30.6 g153%
Trans Fat 0.9 g
Cholesterol 1174.6 mg391.5%
Sodium 3317.4 mg138.2%
Total Carbohydrates 46 g15.2%
Dietary Fiber 8.9 g35.6%
Sugars 21.6 g
Protein 116 g232.7%
Vitamin A 752.4% Vitamin C 166.6%
Calcium 40.5% Iron 60.1%
*Based on a 2000 Calorie diet