Tuna Nicoise in Celery Stalk - Gluten Free Recipe
by Ellen Easton ©2012 - All Rights Reserved


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Tuna Nicoise in Celery Stalk - Gluten Free Recipe

Recipe Type: Tuna, Seafood, Afternoon Tea
Yields: 10 to 12 stuffed celery stalks
Prep time: 20 min


Ingredients:

10 ounces good-quality canned tuna in oil, drained
1/4 cup black olives, finely diced
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon apple cider vinegar
4 hearts of celery stalks (ribs)
Pimento, cut into thin 1-inch strips


Preparation:

Clean and wash the celery. Cut each celery stalk into 2-inch strips.

Place the drained canned tuna in a bowl. Using a fork, gently break into small pieces.

Squeeze the lemon juice over the tuna. Add diced olives, olive oil, red wine vinegar, and apple cider vinegar. Blend all together./p>

Spread some tuna mixture into the hallow of each celery stalk. Garnish with a pimento strip.

Refrigerate until ready to serve.


 

  

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

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