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Tuna Salad Tarts

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Ingredients
  Canned chunk light tuna 13 Ounce (2 cans, 6 1/2 ounce size, bye the sea)
  Canned pineapple tidbits 1 Cup (16 tbs), drained
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Curry powder 1 Teaspoon
  Salt To Taste
  Cooked rice 1 Cup (16 tbs), chilled
  Green pepper rings 4
  Lettuce head 1⁄2 , shredded to make 3/4 cup
  Baked tart shells 12 (4 inch size)
Directions

Combine tuna with its broth and pineapple.
Blend mayonnaise, lemon juice, sour cream and curry powder then mix lightly through tuna and pineapple.
Add salt to taste.
Chill.
Arrange lettuce in bottom of each tart shell.
Mound tuna salad on top.
Garnish with green pepper rings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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