STUFFED TUNA BREAD RECIPE - (4.5/5)

STUFFED TUNA BREAD Recipe - (4.5/5) image

Provided by cecelia26_

Number Of Ingredients 11

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

Steps:

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.