For His Master's Veneration: Atlantis Specialty Platter

Today, as a way of dealing with these same four walls, slave decided to take the lowly tuna salad and present it as a highly expensive sea food restaurant would. Yes, food is food, but remember the old song: “Tain't what you do, its the way how you do it!” so lets see if we can make this elegant as a way to show love and caring.

Start with the best tuna, a white albacore, in water. Mix in a small pasta, half & half -mayonnaise & non fat Greek style yogurt, some red onion, a touch of sweet relish and some frozen peas. Then present it in a hollowed out tomato with pretzel crisps, a boiled egg and some shrimp on the side. You might just get a tip!

Ingredients

8 ounces small shells pasta, or your favorite bite-size pasta

7 ounces canned albacore white tuna, packed in water, drained

2 ribs celery, chopped

¼ cup red onion, chopped

4 green onions

1 cup frozen peas

½ cup mayonnaise

½ cup plain non fat Greek yogurt

½ tsp Old Bay seasonings

salt and pepper, to taste

dried dill weed, optional

Instructions

Cook noodles according to package instructions, until al dente. Drain.

Hard cook the eggs.

Hollow out the tomatoes and sprinkle with salt.

Chop your onion and celery, and green onions.

In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.

In a separate bowl, mix the mayo, Greek yogurt and the Old Bay Seasoning.

Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper, to taste.

Refrigerate pasta and remaining sauce separately, covered, for 30 min. or overnight.

It also helps to refrigerate the fancy plates along side.

Stir in remaining sauce just before serving.

Set out the tomato and place an ice cream scoop from of tuna salad onto that. Over fill it so you get a good sized serving.

Cut the egg in half. Place a Tbs of softened butter down in one corner of a zipper bag. You want these “lines” very small so be sure you only cut a littlest bit of the corner off the bag. Carefully “pipe” the butter in a tiny elegant swirl on the egg half and lightly sprinkle with salt. Place these two halves in one corner of the plate.

Now lay out three pieces of shrimp on the other side of plate. Spoon some shrimp sauce down into the other corner of the zipper bag and carefully ”pipe” a swirl of sauce on the shrimp. Again the tinier the more elegant!

Spread out some pretzel chips along the back side of the tomato for a nice touch of crunch!