STUFFED TUNA BREAD

Photo by Cecelia H.
Adapted from chickenofthesea.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chickenofthesea.com

Ingredients

  • 1

    pound loaf of French bread

  • 1

    (8-oz.) package cream cheese, softened

  • 1/2

    cup finely chopped celery

  • 2

    Tablespoons fresh chopped parsley

  • 1/3

    cup chili sauce or cocktail sauce

  • 2

    Tablespoons chopped red onion

  • 2

    Tablespoons fresh-squeezed lemon juice

  • 1

    (12-oz) drained can Solid White

  • Albacore Tuna in Spring Water

  • 2

    hard-cooked eggs, chopped

  • 2

    Tablespoons sliced pimento

Directions

With serrated knife, trim off 1-inch from each end of loaf; set aside. Cut loaf in half, vertically. Hollow out each half, leaving 1/2-inch border (reserve bread pieces). In medium bowl combine cream cheese, celery, parsley, chili sauce, onion and lemon juice. Stir in Chicken of the Sea® Tuna, egg, pimiento and finely crumbled reserved bread; mix well. Evenly divide tuna mixture into two equal portions. Spoon mixture into bread halves. Wrap and refrigerate 2 hours or overnight. To serve cut into 6 slices. Serve warmed or cold. Serving Suggestion: Substitute approximately 2 (6-oz.) cans drained tuna for 1 pouch.

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