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Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 4 hard cooked Large eggs
- 1 (9 1/4 ounce.) can tuna, liquid removed
- 1 tbsp. lemon juice
- 1 c. sliced celery
- 1/4 c. sliced pimento olives
- 1/4 c. finely minced onions
- 1/2 c. mayonnaise
- Cream Puff Bowl
- 2 c. shredded lettuce
Method
- Sieve 1 egg yolk and slice 1 egg.
- Reserve for garnish.
- Coarsely chop remaining Large eggs and white.
- Break tuna into chunks, sprinkle with lemon juice.
- Add in celery, olives, onions, 1/4 tsp.
- salt and dash of pepper.
- Mix in mayonnaise and minced Large eggs.
- Chill.
- Just before serving cover bottom of Cream Puff bowl with lettuce fill with tuna salad.
- Garnish with sliced egg and sieved yolk.
- Serves 6.
- Cream Puff Bowl: In a 1 qt saucepan heat butter in boiling water.
- Add in flour, celery seed and dash of salt all at once; stir vigorously.
- Cook stirring constantly over low heat till mix forms a ball which doesn't separate.
- Remove from heat and cold slightly.
- Add in Large eggs, one at a time, beating vigorously till smooth.
- Spread batter proportionately over bottom and sides of a greased 9 inch pie plate.
- Bake in very warm oven at 450 degrees for 15 min.
- Reduce heat to 325 degrees and bake 30 min.
- Turn oven off and keep oven door closed and let puff dry out 20 min.
