Tuna Stuffed Lettuce Cups Recipe
Ingredients
| 3 medium heads Boston lettuce | ||
| Tuna fish | 2 Cup (16 tbs), flaked | |
| 3 hard-cooked eggs, chopped | ||
| 1 cup cooked green peas | ||
| Onion | 2 Tablespoon, minced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Sliced tomatoes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Wash lettuce and remove the stems so that the head will stand up.
2) Next, pull the leaves backward and cut out hearts.
MAKING
3) Combine tuna with mayonnaise, eggs, peas, onion, celery, salt, and pepper.
4) Stuff the lettuce heads with the mixture and let it chill thoroughly.
SERVING
5) Garnish with tomato slices, top with additional mayonnaise, and serve.
1) Wash lettuce and remove the stems so that the head will stand up.
2) Next, pull the leaves backward and cut out hearts.
MAKING
3) Combine tuna with mayonnaise, eggs, peas, onion, celery, salt, and pepper.
4) Stuff the lettuce heads with the mixture and let it chill thoroughly.
SERVING
5) Garnish with tomato slices, top with additional mayonnaise, and serve.
Chef
