2 cn Tuna, drained (7 oz each)
See Notes in Direction
1 c Celery; chopped
1 c Peas, frozen
1/4 c Onion; finely diced
4 sl Cheese, Swiss, cubed
1/2 c Mayo; Hellmans, to moisten
6 Buns, sub
NOTE:
Recently used one 12 oz can of white meat tuna (before draining) and
cut all of the rest of the ingredients in half. Made 3 small sub
size buns. Enough for dinner.
Using original recipe - then cut in half. That will be enough for two
sub buns.
Drain tuna; separate into small size chunks. Place in medium size
bowl. Add celery, peas, cheese and onions, fold in mayo.
Cut a wedge slice from top of each roll; hollow out inside, leaving a
1/2 inch thick shell. Fill each roll with tuna fish mixture.
Replace top. Wrap each roll separately in foil. Can be refrigerated
for later.
Preheat oven to 400 degrees. Bake 15 minutes or until filling is hot
and the buns are crisp. If they were refrigerated for later use -
bake a few minutes longer.
