3 eggs, hard cooked
3/4 c. celery, sliced
2 green onions, minced
1 tbsp. lemon juice
1 1/2 (4 1/2 oz.) cans tuna
2 green onions
1/2 c. mayonnaise
Salt & pepper

1. Sieve 1 egg yolk, cut 1 whole egg in wedges; reserve for garnish. Chop remaining eggs.

2. Mix eggs with tuna, celery, onions, mayonnaise, lemon juice, salt and pepper. Toss and chill for 2 hours or more.

3. About 1 hour before serving, pour oil into 9" pie pan. Add garlic, place into oven as it preheated to 450 degrees.

4. Meanwhile, whisk eggs, flour, milk, salt and tarragon until smooth.

5. Remove garlic from hot oil; pour in egg mixture.

6. Bake at 450 degrees for 15 minutes; reduce to 350 degrees. Continue baking 20 minutes. This makes a large puff with indented center.

7. Cover bottom of popover with lettuce. Fill with tuna salad. Garnish with egg wedges and sieved yolk. Sprinkle with paprika. For 2 servings, half the ingredients. Bake.

THE BOWL:

2 tbsp. salad oil
3 eggs
2/3 c. milk
1/2 tsp. dried tarragon leaves
2 c. shredded lettuce
Paprika (opt.)
1 clove garlic, peeled
2/3 c. all-purpose flour
1 tsp. salt