CRAZYCOOKER
New member
This tuna salad is perfect to serve for a party or for dinner for two. The popover bowl is aesthetically pleasing and a tasty way to serve tuna salad.
* 3 hard cooked eggs
* 1 can tuna, drained
* 3/4 cup celery, sliced
* 2 green onions, minced
* 1/2 cup mayonnaise
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Popover Bowl:
* 2 tablespoons salad oil
* 1 clove garlic, peeled
* 3 eggs
* 2/3 cups flour
* 2/3 cups milk
* 1 teaspoon salt
* 1/2 teaspoon dried tarragon leaves
* 2 cups shredded lettuce
* Paprika, optional
Serves 4
Method
Sieve 1 hard egg yolk and cut the hard egg white in wedges, reserve for garnish. Chop remaining cooked eggs. Mix chopped cooked eggs with tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. Toss lightly and chill 2 hours or longer. About 1 hour before serving, pour oil into a 9 inch pie plate. Add garlic and place in oven to preheat to 450 degrees. Meanwhile, whisk eggs, flour, salt and tarragon until smooth. Remove garlic fom hot oil and pour egg mixture into pie plate. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees. Continue baking 20 minutes. This makes a large puff with indented center. Cover bottom of popover with lettuce. Fill with tuna salad. Garnish with egg wedges and sieved yolk. Sprinkle with paprika, if desired.
* 3 hard cooked eggs
* 1 can tuna, drained
* 3/4 cup celery, sliced
* 2 green onions, minced
* 1/2 cup mayonnaise
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Popover Bowl:
* 2 tablespoons salad oil
* 1 clove garlic, peeled
* 3 eggs
* 2/3 cups flour
* 2/3 cups milk
* 1 teaspoon salt
* 1/2 teaspoon dried tarragon leaves
* 2 cups shredded lettuce
* Paprika, optional
Serves 4
Method
Sieve 1 hard egg yolk and cut the hard egg white in wedges, reserve for garnish. Chop remaining cooked eggs. Mix chopped cooked eggs with tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. Toss lightly and chill 2 hours or longer. About 1 hour before serving, pour oil into a 9 inch pie plate. Add garlic and place in oven to preheat to 450 degrees. Meanwhile, whisk eggs, flour, salt and tarragon until smooth. Remove garlic fom hot oil and pour egg mixture into pie plate. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees. Continue baking 20 minutes. This makes a large puff with indented center. Cover bottom of popover with lettuce. Fill with tuna salad. Garnish with egg wedges and sieved yolk. Sprinkle with paprika, if desired.
