Tuna Salad on Cucumber Rounds and Prosciutto Wrapped Dates

Fun times with paleo challenge! I really like these gatherings that happen during our nutrition challenges. I just wish I wasn't so TIRED and loopy headed after a certain hour. (ehem... like 6 pm. Which is unfortunate for my 6:30 pm CrossFit on-ramp class.)

I should have thought to take pictures of the spread, but like I said. Loopy head. I think that's an official week 32 pregnancy symptom. Don't quote me on that. 

Anyway, I took some h'ordeuvres to the gathering, and I think they went over pretty well. These are pretty simple and quick to make in a pinch. And I was happy to use my homemade mayo!! Also, I found that the prosciutto at Whole Foods is just pork and salt, so no sugar, nitrates or other gunk, which is perfect for the challenge! They turned out salty, sweet and savory, like candied meat. NOM.

Tuna Salad on Cucumber Rounds

2 cans chunk tuna in water, thoroughly drained

5-6 tbsp paleo or homemade mayo

1/4 purple onion, diced

1 celery stalk, diced

1 small apple, diced
juice of half of a lemon
2 tbsp minced fresh parsley
1 teaspoon of Dijon mustard

1 large cucumber, sliced 1/8" thick

Combine all ingredients in a large bowl. Refrigerate for a few hours. 

Lay out cucumber slices and neatly scoop tablespoonfuls of tuna salad on top.

I like to add apples for a bit of sweetness, but may be omitted based upon preference. Refrigeration is also optional but I prefer the lemon juice and acids to do a little work on combining the flavors before serving. 

Prosciutto Wrapped Pecan Stuffed Dates

24 pitted dates

1/4 lb prosciutto, thinly sliced

large handful pecans or pecan pieces

In a 350º oven, lightly toast pecans spread out over a baking sheet - approximately 5-10 minutes. They should start to turn a rich nutty brown color.

Remove from oven and let cool. 

While the pecans are in the oven, prep your dates by sliding a sharp blade down one side, and gently opening up a pocket. Then, prep prosciutto by slicing lengthwise into long half or third strips, depending on the width of your prosciutto. 

I was able to get 24 dates from 1/4 lb of prosciutto in this manner. Your yield will depend on the thickness and width of your pork product. 

When pecans are cooled, stuff date "pockets" with pecan pieces. Pecans may poke out either end of the date, which is a-OK. Close up the date and gently wrap with prosciutto. 

Line baking sheet with parchment paper, arrange dates and bake at 350º for approximately 20 minutes, flipping about half way through. The prosciutto should be crispy, but not blackened. 

Serve warm or at room temperature.