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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina Ingredients:
3 medium cucumbers |
1 can (6 ounces) tuna, drained and flaked |
2 hard-cooked eggs, chopped |
1/2 cup shredded cheddar cheese |
1/2 cup diced celery |
1/4 cup miracle whip |
2 tablespoons sweet pickle relish |
1 tablespoon finely chopped onion |
1 teaspoon lemon juice |
1/2 teaspoon salt |
Directions:
1. Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately. Yield: 3 servings.
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