Friday, July 6, 2012

Tuna Salad

2 – 7 oz. cans tuna packed in water, drained well
3 green onions, sliced {white and green parts}
1/4 cup chopped dill pickles
1 large celery stalk, chopped
1/3 cup real mayonnaise
salt & pepper, to taste
4 croissants or bread of your choice

toppings-OH, the possibilites!

tomato slices

cucumber slices



mild pepper rings


In a large bowl, combine the tuna with the onions, pickles, celery, mayo, salt and pepper. Mix well. Scoop onto croissants and top with any desired toppings. Serve cold.

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