|Tuna Salad in Apple Cups|
1 6 ounce can tuna (packed in water), drained
1 Tablespoon honey mustard
2-3 Tablespoons mayo (or Vegenaise)
1/3 cup diced celery
2 Tablespoons diced red onion
kosher salt and fresh ground pepper, to taste
Place tuna in a bowl and stir in mustard, mayo, celery and onion. Set aside.
Slice off the top quarter of each apple. Cut a slice from the bottom, so they stand level.
Rub the cut apple, as well as the slices, with lemon to keep from browning, set aside on paper towel to dry.
Core the apple and discard. With a spoon, carefully carve out the inside of the apples, continue to scoop out flesh, working toward the skin, leaving about 1/2 inch edge.
Dice the apple trimmings and add to the tuna mixture. Add salt and pepper and mix well.
Fill each apple with the salad mixture and cap with the stemmed apple tops.
Note: Bake says this would be good with a Bartlett or Asian Pear. Also with the addition of walnuts.
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