Ingredients
4 hard cooked Large eggs
1 (9 1/4 ounce.) can tuna, liquid removed
1 tbsp. lemon juice
1 c. sliced celery
1/4 c. sliced pimento olives
1/4 c. finely minced onions
1/2 c. mayonnaise
Cream Puff Bowl
2 c. shredded lettuce
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Large olive wood salad bowl — toss and serve at the table
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Hand-crank butter churn — homemade cultured butter from cream
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Sieve 1 egg yolk and slice 1 egg. Reserve for garnish. Coarsely chop remaining Large eggs and white. Break tuna into chunks, sprinkle with lemon juice. Add in celery, olives, onions, 1/4 tsp. salt and dash of pepper. Mix in mayonnaise and minced Large eggs. Chill. Just before serving cover bottom of Cream Puff bowl with lettuce fill with tuna salad. Garnish with sliced egg and sieved yolk. Serves 6. Cream Puff Bowl: In a 1 qt saucepan heat butter in boiling water. Add in flour, celery seed and dash of salt all at once; stir vigorously. Cook stirring constantly over low heat till mix forms a ball which doesn't separate. Remove from heat and cold slightly. Add in Large eggs, one at a time, beating vigorously till smooth. Spread batter proportionately over bottom and sides of a greased 9 inch pie plate. Bake in very warm oven at 450 degrees for 15 min. Reduce heat to 325 degrees and bake 30 min. Turn oven off and keep oven door closed and let puff dry out 20 min.