With my mind on delicious cantaloupe, I decided to share a recipe for Tuna-Cantaloupe Salad from Betty Crocker's Cookbook (1986). It's such a refreshing salad, especially on a warm day when you want a cool meal.
1 package (6 ounces) frozen Chinese pea pods
2 cans (6 1/2 ounces each) tuna, drained
3 cups cooked rice
1/3 cup mayonnaise or salad dressing
1 teaspoon instant chicken bouillon
1/4 teaspoon round ginger
3 small cantaloupes
1/3 cup cashew nuts or salted peanuts, coarsely chopped
Rinse frozen pea pods under running cold water to separate; drain. Mix pea pods, tuna, rice, mayonnaise, bouillon (dry) and ginger. Cover and refrigerate at least 2 hours.
Cut cantaloupes crosswise into halves; scoop out seeds. (For decorative edge on shells, cut a saw-toothed or scalloped design.) Cut thin slice from bottom of each half to prevent tipping if necessary. Spoon about 1 cup tuna mixture into each half; sprinkle with cashew nuts.
6 servings; 465 calories per serving. (I don't count calories, but I included that information for those who might be interested.)