A huge popover makes an unusual and tasty “bowel” for this tuna salad from the My Great Recipes collection.
You bake the popover mixture in a 9-inch pie pan; fill the freshly baked bowl with crisp shredded lettuce and tuna salad. Plan to make the tuna salad first, and to have the popover baked 20 to 30 minutes before serving.
The recipe for Tuna Salad in a Popover Bowl is card number 16 in the second section of My Great Recipes.
Tuna Salad in a Popover Bowl
- 3 eggs hard cooked
- 1 1/2 4-1/2- ounce 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
- 2 tablespoons salad oil
- 1 clove garlic minced
- 3 eggs
- 2/3 cup all-purpose flour
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon tarragon
- 2 cups lettuce shredded
- Paprika optional
Sieve 1 egg yolk, cut 1 whole egg in wedges; reserve for garnish. chop remaining eggs.
Mix eggs with tuna, celery, onion, mayonnaise, lemon juice, salt, and pepper. Toss lightly. Chill 2 hours or more.
About 1 hour before serving, pour oil into 9-inch pie pan. Add garlic; place into oven as it preheats to 450.
Meanwhile, whisk eggs, flour, milk, salt, and tarragon until smooth.
Remove garlic from hot oil. Pour in egg mixture. Bake at 450 for 15 minutes. Reduce to 350 and 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.