Tuna Cream Puff Bowl Recipe
Ingredients
| 4 hard-cooked eggs | ||
| Tuna | 1 9 1/4 Ounce, drained | |
| Lemon juice | 1 Tablespoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| 1/4 cup sliced pimiento-stuffed green olives | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/2 CUP rnayonnaise | ||
| Cream Puff Bowl | ||
| Lettuce | 2 Cup (16 tbs), shredded | |
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.
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.
Chef
