Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stuffed Tuna Bread
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- #128648
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 loaf (1 pound size) French bread
1 package (8 ounce size) cream cheese, softened
1/2 cup finely chopped celery
2 tablespoons fresh chopped parsley
1/3 cup chili sauce or cocktail sauce
2 tablespoons chopped red onion
2 tablespoons fresh-squeezed lemon juice
1 can (12 ounce size) solid white Albacore tuna, drained
2 hard-cooked eggs, chopped
2 tablespoons sliced pimento or green pimento stuffed olives
directions
With serrated knife, trim off 1" from each end of loaf. Set aside. Cut loaf in half, vertically. Hollow out each half, leaving 1/2" border (reserve bread pieces).
In a medium bowl, combine cream cheese, celery, parsley, chili sauce, onion and lemon juice. Stir in tuna, egg, pimiento and finely crumbled reserved bread. Mix well.
Evenly divide tuna mixture into two equal portions, and spoon mixture into each of the bread halves. Close bread halves together. Wrap and refrigerate 2 hours or overnight.
To serve, cut into slices. Serve warmed or cold.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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