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Tuna-Egg Saladwiches Recipe
|Canned tuna||9 1⁄4 Ounce, drained|
|Hard cooked eggs||4 , chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Sandwich spread||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Kaiser rolls/12 slices whole wheat bread||6|
|Margarine/Butter||3 Tablespoon, softened|
Calories 487 Calories from Fat 260
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 169 mg
Sodium 728.1 mg30.3%
Total Carbohydrates 32 g10.6%
Dietary Fiber 1.7 g6.8%
Sugars 1.7 g
Protein 24 g47.1%
Vitamin A 37.4% Vitamin C 3.8%
Calcium 9% Iron 17.4%
*Based on a 2000 Calorie diet
In a medium mixing bowl combine tuna, hard-cooked eggs, celery, and olives, then set aside.
For dressing, in a small mixing bowl combine sandwich spread, mustard, and tarragon.
Add dressing to tuna mixture, then toss.
Cover and chill.
To serve, split rolls in half horizontally.
Spread cut surfaces with margarine or butter.
Spoon tuna mixture onto bottoms of rolls.
Top each with a lettuce leaf, then a roll top.