1 sm Tin tuna; drained
1 French stick roll
125 g Butter
1 ts Mustard (powder or spread)
250 g Cheese; grated
1 tb Mustard pickle
1 tb Onion; finely chopped
Cut French stick nearly in half length-wise and remove some of the
bread from each half. Mix butter and mustard together and spread on
each half of the bread. Combine remaining ingredients and fill
centre. Put halves together. Wrap in alfoil and bake in moderate oven
25 mins. Slice and serve hot.
From: Morphett Vale West Primary School Tried and Treasured Recipe
Book
