Tuna and Cantaloupe Salad

If you like, 1 package (6 ounces) frozen Chinese pea pods can be substitute for the fresh pea pods. Rinse frozen pea pods in cold water to separate and drain before mixing with tuna mixture.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    ounces Chinese pea pods

  • 2

    cams (6 1/2 ounces each) tuna, drained

  • 3

    cups cooked rice

  • 1/3

    cup mayonnaise or salad dressing

  • 1

    tsp. chicken bouillon granules

  • 1/4

    tsp. ground ginger

  • 3

    small cantaloupes

  • 1/3

    cup salted cashews or peanuts, coarsely chopped

Directions

Remove tips and strings from pea pods. Heat 1 inch water (salted if desired) to boiling. Add pea pods; heat to boiling. Boil uncovered 2 to 3 minutes or until crisp-tender; drain. Rinse in cold water; drain. Mix pea pods, tuna, rice, mayonnaise, bouillon granules and ginger. Cover and refrigerate at least 2 hours. Cut cantaloupe lengthwise in half; remove seeds. (For decorative edge on shells, cut a saw-toothed or scalloped design.) Cut think slice from bottom of each cantaloupe half to prevent tipping if necessary. Spoon about 1 cup tuna mixture into each half. Sprinkle with chopped nuts.

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