Tea Room Tuna Salad Plate #FishFriday

Tea Room Tuna Salad Plate is a retro lunchroom plating of a tuna stuffed tomato, pasta salad, eggs, pickles and cheese.
Tea Room Tuna Salad Plate

Tea Room Tuna Salad Plate

By Sue Lau | Palatable Pastime

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Tea Room Tuna Salad Plate is my recipe of the day with the Fish Friday blogging group. We post monthly on the third Friday. The topics change each month.

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Shortcut Seafood is this month’s topic. And we are sharing recipes using canned, frozen or pouched seafood in a variety of  ways.

Tea Room Tuna Salad Plate

I’ve been thinking back to the “old days” when cold salad plates were served at many tea rooms, cafeterias and other lunch lines. The memory is a fond reminisce. And I thought of how I really haven’t eaten this in awhile.

The tuna plate is something I’d grab on hot days. Or when I just wasn’t into the other offerings.

I’ve always enjoyed tuna salad, as well as the little nibbles that can go with it. To me, it is perfect summer food. If not old-fashioned. But then again, I am old-fashioned. Give this one a try if you haven’t had it before.

If you get your eggs cooking in the morning, you can escape heating the kitchen on any sweltering summer day and stay cool.

Fish Friday Foodies

~Shortcut Seafood~

(Using canned, frozen or pouched seafood to make appetizers or a meal)

Fish Friday

Are you a food blogger who would like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Tea Room Tuna Salad Plate

Tea Room Tuna Salad Plate

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Tea Room Tuna Salad Plate

Tea Room Tuna Salad Plate

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Dish, Salad
Cuisine American
Servings 2 salad plates


Tuna Salad:

  • 5 ounce can tuna packed in water (drained)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish
  • 2 tablespoons finely diced celery
  • 1 tablespoon finely diced onion


  • 1 large ripe beefsteak tomato
  • 2 cups shredded lettuce
  • 2 hard-cooked eggs
  • 1/2 cup potato salad or macaroni salad
  • 2 ounces cheese cubes (type is your choice)
  • 4 small sweet gherkin pickles
  • 4 Ritz crackers or Captain's Wafers (optional)


  • Stir up tuna salad in a small bowl and set aside.
  • Cut around the circumference of the tomato using a zig-zag pattern and pull halves apart.
  • Scoop out the extra tomato from the inside, leaving two shells.
  • Set up two chilled salad plates and spread the lettuce out to create a bed.
  • Fill tomato shells with tuna salad and arrange on the plates along with the other remaining plate ingredients.
  • Serve chilled.


From the kitchen of palatablepastime.com
Keyword Main Dish salad
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Tea Room Tuna Salad Plate

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5 responses

  1. Do you have an Instant Pot? Try those eggs using the 5-5-5 method. You can then cook them anytime during the day. I love sharing your food memories with you.

    • My instant pot still blows off steam so it’s the same either way. I don’t really fret about a hot kitchen but I know some people do. You knw me- I am in there baking up Bundt cakes and muffins and soup is all-season. LOL!

  2. This looks like THE perfect light summer friendly lunch – I always have hardboiled eggs in the fridge and tuna in the pantry so I’m going to have to make this plate up to enjoy soon; thanks for the inspiration!!

  3. It’s been years since I’ve served tuna salad stuffed tomatoes and I don’t know why now. Such a summer favorite! Your whole plate looks tasty, Sue.

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