Marilyns Treats

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Tuna Salad in Canteloupe Bowl

Recipe Archive· Salad

This Tuna Salad in Canteloupe Bowl is not only healthy and nutritious. Add cottage cheese, pineapple and celery to the tuna for a delicious healthy treat!

I have been on a dinner and dessert kick lately so I figured it was time to present a healthy and nutritious meal option for a change. If you are dairy free then skip the cottage cheese. This Tuna Salad in Canteloupe Bowl is not only healthy and nutritious, but is a great choice for a simple luncheon get together with friends. The kiddos will also love this blend of flavors and the soft easy to chew fruits. The culinary treat you taste as the sweet, cold and sour flavors hit your palate at different intervals is like none other. Add some raisins to the tuna salad or if you decide, walnut chips also add a unique texture. A slice or two of avocado adds a burst of color to the presentation.

Here are more Mothers Day Brunch Recipes 

Fresh Fuit Tuna Salad

Tuna Salad in Canteloupe Bowl

This Tuna Salad in Canteloupe Bowl is not only healthy and nutritious, but is a great choice for a simple luncheon get together with friends.
5 from 15 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: fruit, healthy, summer
Method: NoBake
Skill Level: Basic
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Adjust Servings: 2
Calories: 181kcal
Author: Marilyn

Ingredients

Tuna Salad:

  • 4 Tbs Kraft Miracle Whip or light Miracle Whip or Mayonnaise
  • 1 stalk cleaned and chopped celery
  • 1 Tbs chopped sweet onion
  • 3 diced hard boiled eggs
  • 2 Tbs drained sweet pickle relish
  • 1 grilled pita
  • 6 outer lettuce leaves iceberg or romaine
  • 2 sliced tomatoes
  • 1 6 oz can tuna paked in water drained

Canteloupe Bowl:

  • 1 large canteloupe cut with kichen shears/pinking shears, scraped

Additions:

  • 4 oz cottage cheese
  • 4 oz drained pineapple chunks
  • 4 lettuce leaves chopped

Instructions

Tuna Salad:

  • In a medium bowl, mix together miracle whip, celery, onion, eggs, relish,
  • and tuna until well blended.
  • Refrigerate until ready to serve.
  • Chop the lettuce and spread across the plate as a garnish and placemat for the canteloupe.
  • Cut melon in half and scrape out the inside until smooth. Place on lettuce.
  • Spoon in half the tuna.
  • Add cottage cheese and pineapple around the canteloupe bowl.
  • Serve immediately.
  • *Also goes well with cucumber and avacado.

Notes

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Nutrition

Serving: 1g | Calories: 181kcal (9%) | Carbohydrates: 14g (5%) | Protein: 30g (60%) | Fat: 7g (11%) | Saturated Fat: 5g (25%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 43mg (14%) | Sodium: 469mg (20%) | Potassium: 0mg | Fiber: 5g (20%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

    • Marilyn says

      I never thought of papaya as a vessel. I have used pineapple or apples before. You have made me start thinking Helen!! Enjoy your evening and thank you for the inspiration.

      Reply

    • Marilyn says

      I think that is one of the reasons I love blogging. it makes me look at the recipes in my arsenal and remember the oldies but goodies. Thanks Jann and enjoy your weeken!

      Reply

  10. Jenny says

    Tuna salad is one of my favorites. Great idea to put it in a cantaloupe bowl, I’ll be over for lunch! Thanks for sharing at Merry Monday. Hope to see you at the party next week!

    Reply

  11. Amy says

    I love, love, love the ingredients in this tuna salad and am so excited for the cantaloupe bowl. I love when the cantaloupe come on. This salad sounds so healthy and is also different, which is nice. Thanks for sharing and hosting at Over the Moon.

    Reply

  14. MarEliz says

    Hi Marilyn,
    Your tuna salad is so delish. It makes me so hungry. Thank you for sharing. Youve got a nice place here, warm and cozy. I am Mareliz, a Filipino Spanish Chinese from Singapore.
    Till next.

    Reply

    • Marilyn says

      I just love this dish. It is pretty, healthy, and when the fruits are in season, the flavors are magnificent. Thanks Barbara. Have a great week!

      Reply

  16. Amethyst | One Sage Mama says

    I would’ve never thought to put tuna and cantaloupe together but it sounds awesome. I think I’m going to make this for a get together on Memorial Day! Thanks for linking up to #fridayfrivolity. Xx

    Reply

  17. Miz Helen says

    What a lovely presentation for your delicious Tuna Salad. Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
    Miz Helen

    Reply

  23. Michelle says

    I love tuna, tinned, fresh it doesn’t matter. I love it and using a canteloupe as a bowl is a just brilliant Marilyn. I can get two fixes at the same time 😉

    Reply

  24. Chloe Crabtree says

    Oh, even though it is way past dinnertime, this has em wanting to whip up some tuna salad right now! Such a lovely presentation, would be great for lunch with ladies! Thanks for sharing at Celebrate Your Story!

    Reply

  27. Julie says

    This looks so good and healthy to have for lunch. Thanks for sharing this recipe at Cooking and Crafting with J & J.
    Have a nice week and a Happy Mother’s Day.
    Julie

    Reply

  29. Laurie says

    Never had tuna salad in a cateloupe bowl before! What a perfect combination – now, why didn’t I ever think of this? I think it makes a perfect lunch! Thanks for sharing. Pinned!

    Reply

    • Marilyn says

      It is so pretty. I hate throwing out the rinds of watermelon, cantaloupe, apples and pineapple. They make such great vessels for the food! This time of year I get to bring out those recipes! Thanks for the pin. Have a wonderful Mother’s Day!

      Reply

    • Marilyn says

      I love those recipes that use the otherwise “throw away” parts as a bowl. Ess waste, less dishes. I even have a fruit salad in a pineapple boat! Have a great day!

      Reply

  32. Linda says

    My mother would say. “What a pretty plate.” She knew we ate with our eyes long before anyone said it on the food blogs. Looks delicious!

    Wishes for tasty dishes,
    Linda

    Reply

    • Marilyn says

      Thank you Judee. I wouldn’t cut it that way everytime as it is a pain. But it is nice for a special occasion!! Have a great week.

      Reply

  36. Melinda says

    Here from Sunday Features.
    So yummy looking! I totally will try this! (Without the fancy cut out part. Ain’t nobody got time for that! lol)
    Thanks.

    Reply

    • Marilyn says

      Hey Melinda! Thanks for coming over. I hear you about the cutout. I had to have my friend do it since she can use a knife without a trip to the ER! It’s just as nice with a straight cut, but the picture wasn’t as pretty!

      Reply

    • Marilyn says

      I am glad you like it Samantha! It goes so well together and I was totally full until dinner. Let me know what you think on e you try it!

      Reply

  38. sue says

    Thanks Marilyn this recipe looks great. I love Tuna and rockmelon (that’s what we call cantaloupe). Thanks for sharing at #WednesdaysWisdom

    Reply

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