STUFFED TUNA BREAD

By cecelia26_

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

Details

Adapted from chickenofthesea.com

Preparation

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.