Slice off the top quarter of each apple. Cut an additional slice from each apple bottom
(¼-½ inch thick). Rub the cut sides of each apple, as well as the cut slices, with
fresh-cut lemon to help prevent browning; set aside on a paper towel to dry.
Use a spoon to carefully carve out the inside of the apples. Beginning in the
center, remove and discard the core. Then continue scooping out flesh, working
Tuna and Apple Salad in Apple Cups
1 6-ounce can white albacore tuna
(packed in water), drained
1 tablespoon honey mustard
2-3 tablespoons mayonnaise
1⁄₃ cup diced celery
2 tablespoons diced red onion
2 Stemilt apples, of your choice
Kosher salt and ground black
pepper, to taste
toward the perimeter, leaving about a ₃⁄₈- to ½-inch edge. Place the apples on
the paper towel and drizzle the flesh with lemon juice.
Transfer the apple trimmings to a cutting board and dice into ¼-inch pieces,
working around any remaining core. Add to the tuna mixture and combine well.
Add a scant sprinkle of salt and pepper to taste; mix well.
Place the apples on a plate, fill each with about ½ cup of the salad mixture and
cap with the stemmed apple tops. Serve immediately. Makes 2 servings.
Recipe developed by Lorie Hopcus for Stemilt Growers.