• Cooking Time: 0
  • Servings: 4
  • Preparation Time: 5


This creative salad is great for everyone, including kids! By using cones,

you don't need bread, like you would for a sandwhich. Someone recently suggested I try it.


  • 1 can chunk light tuna
  • 4 ice cream cones
  • 1/4 c. mayonnaise
  • 4 black olives (without pits)
  • 1 sm. dill pickle
  • An Ice cream scoop
  • A Bowl


  • Open tuna and drain off liquid. Put tuna into bowl and add
  • mayonnaise. Chop up the pickle and put in bowl too. Stir it all up.
  • Fill the cones with scoops of your tuna mixture and top with the
  • olives.
  • Tip: It's best if they're eaten promptly. They don't stand up in the refrigerator, very long. Oh, and more importantly, you have to make it
  • clear that you eat the tuna part, like you would a tuna salad or sandwich
  • and that it's not a dessert. Some people flinch at the idea of this recipe, because of the cones, and think they have to lick it.

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