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Hot Tuna!

Hot Tuna!

0 reviews
READY IN 15 mins
PREP TIME 15 mins
COOK TIME n/a
SERVINGS 4

If I've learned one thing about juggling music and a culinary career, it's this.

You can tune a piano but you can't tuna fish.

I can hear the groans already.  This is a nice, lite easy to do summer time dish for all the buoys and gulls out there.  Serve with some crusty bread and pig out. 

Remember, when looking for a nice cool easy summertime dinner, any fin is possible. 

Ingredients

  • 4- 5 Oz. Cans Tuna (Packed in Water)
  • 3 Scallions, Sliced
  • 1 Celery Rib, Sliced
  • 1/2 Roasted Red Pepper, Sliced
  • 1 Cup Chipolte Mayo
  • Cajun Seasoning/Freshly Ground Black Pepper
  • 4 Lrg. Ripe Tomatoes, Cut in Florets
  • 4 Hard Boiled Eggs, Sliced in Quarters
  • 4 Romaine Lettuce Leaves

Directions

  • 1Combine tuna, scallion, celery, red pepper.
  • 2Add mayo until creamy. Taste for seasonings.
  • 3On a plate arrange 1 lettuce leave and place sliced tomato on top.
  • 4Using an ice cream scoop or a tablespoon carefully fill the tomato with tuna mixture
  • 5Garnish sides of plate with sliced eggs. Sprinkle with seasoning and pepper

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