Tuna Snack Sandwiches Recipe
Ingredients
| Juice | 1/2 Can (10oz), crushed | |
| Tuna | 1 Can (10oz), drained, flaked | |
| Shredded cabbage | 1/2 Cup (16 tbs) | |
| Green onion | 1 Tablespoon, chopped | |
| 1 tablespoon chopped pimento-stuffed green olives | ||
| 2 tablespoons mayonnaise or salad dressing | ||
| Celery salt | 1 Dash | |
| Pepper | 1 Dash | |
| 2 or 3 (4-inch) pita bread rounds, split crosswise, or 6 or 7 slices party rye bread or Melba toast | ||
| Chopped hard-cooked egg | ||
| Avocado slices | ||
| Paprika | ||
Directions
1. Drain pineapple, reserving 2 teaspoons juice. In a medium bowl, combine pineapple, tuna, cabbage, green onion and olives.
2. In a small bowl, combine mayonnaise or salad dressing, reserved pineapple juice, celery salt and pepper.
3. Combine tuna mixture and mayonnaise mixture; toss lightly to mix well.
4. Spoon mixture into pita bread halves or spread on party rye bread or Melba toast.
5. Place on a napkin-lined 10-inch plate. Microwave at 100% (high)1-1/2 to 2 minutes or until filling is heated through; give plate a half turn after 1 minute.
6. Garnish with hard-cooked egg and avocado. Sprinkle with paprika
2. In a small bowl, combine mayonnaise or salad dressing, reserved pineapple juice, celery salt and pepper.
3. Combine tuna mixture and mayonnaise mixture; toss lightly to mix well.
4. Spoon mixture into pita bread halves or spread on party rye bread or Melba toast.
5. Place on a napkin-lined 10-inch plate. Microwave at 100% (high)1-1/2 to 2 minutes or until filling is heated through; give plate a half turn after 1 minute.
6. Garnish with hard-cooked egg and avocado. Sprinkle with paprika
Chef
