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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Charlotte Baillargeon of Hinsdale, Massachusetts puts a unique twist on tuna salad sandwiches by seasoning the creamy mixture with ginger and soy sauce. A can of sliced water chestnuts provides the tasty crunch. Ingredients:
1 can (8 ounces) sliced water chestnuts, drained and chopped |
1 can (6 ounces) tuna, drained and flaked |
1/3 cup mayonnaise |
1 tablespoon minced fresh parsley |
1 teaspoon soy sauce |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon ground ginger |
2 sandwich rolls, split |
lettuce leaves |
Directions:
1. In a bowl, combine the first seven ingredients. Cover and refrigerator for 1 hour. Just before serving, spoon onto rolls and top with a lettuce leaf. Yield: 2 servings.
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