Makes 4 servings
12 brightly colored tulips
2 cans albacore tuna packed in water, drained
3 stalks of celery, coarsely chopped
1 teaspoon curry powder
1 / 3 cup mayonnaise
Freshly ground black pepper to taste
Lettuce for garnish
Remove petals from 8 of the tulips, cutting off 1 / 4 inch where petal was attached to eliminate bitter part of flower. Julienne petals; set aside. In large bowl mix together tuna, celery, curry, mayonnaise and pepper to taste. Add julienned petals and toss gently. Cut off the stems and remove the pistils and stamens from the reserved tulips. Place each tulip on a bed of lettuce. Gently spoon the tuna mixture into the tulips. Serve.
Thanks to Flower-Recipe egroup for this recipe.