Check out Greek-Style Tuna Salad Sandwiches By Betty Crocker.
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1 can (12 oz) tuna, drained, flaked
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/2 cup crumbled feta cheese or shredded mozzarella cheese
1 medium stalk celery, chopped (1/2 cup)
1 loaf (1 lb) French bread
1/4 cup Italian dressing
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1 can (12 oz) tuna, drained, flaked
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/2 cup crumbled feta cheese or shredded mozzarella cheese
1 medium stalk celery, chopped (1/2 cup)
1 loaf (1 lb) French bread
1/4 cup Italian dressing
1. In medium bowl, mix tuna, bell peppers, cheese and celery.
2. Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
3. Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.
2. Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
3. Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.
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