2 cans (6 oz. each) tuna in spring water, drained 2 hard-boiled eggs, chopped 4 green onions, sliced 1/2 cup celery, chopped 1/2 cup low-fat mayonnaise 1/4 cup Dijon-style mustard 2 tbsp. dill pickle, chopped 1 tbsp. dill pickle juice 2 tbsp. black olives, chopped 2 tbsp. stuffed green olives, chopped 1/2 cup bell pepper, chopped (you may use red, green, yellow or orange bell pepper) 1/2 cup red cabbage, shredded salt to taste 1 tsp. lemon pepper seasoning 2 tsp. lemon juice 1 large bread round Parsley for garnish
In a large bowl, combine the tuna, eggs, green onion, celery, mayonnaise, mustard, dill pickle and juice, olives, bell pepper, cabbage, salt, lemon pepper and juice. Mix well. Cut slice from top of bread, remove center, leaving a 1 inch shell. Cut removed bread into bite-sized pieces. Spoon tuna salad into bread loaf. Garnish with parsley. Serve with bread pieces and crackers or on sandwiches.
Ken Oliver, Cooking With Ken, e-mail: firstname.lastname@example.org
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