Tuna in a Melon Shell

"Great light dinner for summer. A scoop of your favorite sorbet on the side is refreshing. Prep time does not include the time chilling in the refrigerator."
 
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Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Remove tips and strings from pea pods.
  • Add to 1 inch boiling water and boil uncovered for 2 to 3 minutes.
  • Drain, rinse in cold water, and drain again.
  • Add all other ingredients, mix well, and chill for at least two hours.
  • Cut melons in half crosswise, and remove the seeds.
  • For decorative appearance, cut melons with sawtooth edge or scallop edge.
  • Cut thin slice of melon from bottom to make the melon stable in the plate.
  • Just before serving, scoop about a cup of salad mixture in each melon.
  • Garnish with light dusting of paprika and sprinkle of parsely.

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RECIPE SUBMITTED BY

We live in La Mesa, CA. I am a retired English teacher, 36 years in San Diego Unified School District. Hobbies: shooting, reading, woodworking, crosswords. Currently, Barbara and I are Retired Senior Volunteer Patrol Officers with the El Cajon Police Department. Barb also volunteers at an El Cajon elementary school.
 
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