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  • 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


Adapted from


Step 1

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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