Our Friday reprieve from abstinence is behind us now. While we are still celebrating the Easter Season, the laws governing Friday Penance and Observations have once again returned.
Oh, but it is also a glorious Friday in spring. The birds are singing. The days are warm, the nights cool and pleasant. A perfect time of the year to enjoy the lighter side of supper. How about a salad with a side of salad? Believe me, this was a winning combination. Tuna Salad stuffed into a delicious Beefsteak Tomato with a side of Cucumber Salad. See, salad with a salad. Just look at all those beautiful colors!
What a wonderful day to feel so alive. Enjoy and be glad.
Tuna Salad Stuffed Tomatoes with Cucumber Salad
Tuna Salad Stuffed Tomatoes
3 large firm Beefsteak Tomatoes
1 (7 oz) can White Albacore Tuna in water
4 tablespoons Miracle Whip
2 tablespoons Mayonnaise
1 Celery Rib
2 tablespoons Red Onion
Black Pepper to taste
4 butter Leaf Lettuce Leaves for serving
Cut of about one-third of the stem end of each tomato. With a small spoon carefully scoop out the tomato flesh, leaving some of the wall intact.
Drain tuna, place in a mixing bowl. Flake tune with a fork. Trim celery, mince. Cut a wedge from a red onion form root to tip. Peel and finely mince the onion. Add minced celery and onion into the tuna. Stir to blend. Add Mayonnaise and Miracle Whip to the mixture.
Mound one-third of the Tuna Salad into each tomato cup. Wrap in plastic wrap, chill well before serving.
Cucumber Salad
1 Cucumber
1/2 cup Grape Tomatoes
1/2 Red Onion
1/2 tablespoon fresh Dill
Pinch dried Oregano
1 tablespoon Red Wine Vinegar
2 tablespoons Olive Oil
2 tablespoons Feta or Goat Cheese Crumble
Peel cucumber in stripes for a decorative patter. Slice into round and spread out in a glass pie plate. Cut tomatoes in half, scatter over the cucumbers. Peel red onion, cut into thin slivers and scatter over the salad.
Snip fresh dill, place into a salad shaker. Add oregano, red wine vinegar and olive oil. Shake well. Chill salad dressing.
About 10 minutes before serving, shake dressing again to mix. Pour over the salad. Taste, season with fresh black pepper as desired.
To serve: Place butter leaf lettuce on individual chilled plates. Top each lettuce leave with a stuffed tomato. Serve Cucumber Salad on the side of the plate, garnish with crumbled cheese as desired.
I believe that I shall see the bounty of the LORD
in the land of the living.
Wait for the LORD with courage;
be stouthearted, and wait for the LORD.
Welcome to Rosemarie's Kitchen 