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Apples and tuna salad served up in a clever cup.
- 2 Stemilt apples, of your choice
- 1 6-ounce can white albacore tuna (packed in water), drained
- 1 tbsp honey mustard
- 2 to 3 tbsp mayonnaise (or vegenaise)
- 1/3 cup diced celery
- 2 tbsp diced red onion
- kosher salt and ground black pepper, to taste
- 1 lemon
- Place drained tuna in bowl. Add next four ingredients; stir to combine. Set aside.
- Slice off top quarter of each apple; set aside. Cut additional slice from cut side of each apple bottom (1/4” – ½” thick); set aside with tops. Rub cut side of each top, as well as both sides of cut slices, with fresh-cut lemon (to help prevent browning); set aside on paper towel to dry. Meanwhile, use a spoon to carefully carve out inside of apple bottoms, beginning in center (to remove core). Continue scooping flesh, working way out toward perimeter, leaving an approximate 3/8” to ½” edge, and an approximate 1” to 2” depth. Place apple bottoms on paper towel, drizzle flesh with lemon juice. Turn apple bottoms, cut-side down, onto paper towel to dry.
- Transfer apple slices (leaving bottoms and stemmed tops aside) to cutting board; dice into approximate ¼” pieces, working around any remaining core. Add apple to tuna; combine well. Add scant sprinkle of salt and pepper, to taste; mix well.
- Place apple bottoms on a plate, fill each with about ½-cup salad mixture, cap with stemmed apple tops. Serve immediately.