Tuna Sandwich

I used to fix this tuna sandwich as Sunday brunch for my husband in the first couple years of our relationship. I didn't really cook at the time, but I always put something together from the pantry or whatever was in the refrigerator. He always got surprised. Tuna "can" be delicious too!

Preparation: 15- 20 minutes

Make:  6 dinner rolls.


Ingredient:

1.  2 cans tuna.  ( I like the one in water, so I can control the oil.)

2.  6 dinner rolls.

3.  Boston lettuce.  

Flavor:

1. Juice and zest from 1 lemon. ( Adjust the acidly by your taste!)

2.  3 tablespoons light mayonnaise.

3.  2 teaspoon condensed milk.

4.  1 stalk celery, diced.

5.  1/4 medium red onion, diced.

6.  2 tablespoons canned corn, drained.

7.  2 tablespoons cilantro, roughly chopped.

8.  Salt and white and black pepper, to taste.

Mix lemon juice, lemon zest, mayo, and condensed milk well. Add in celery, red onion, corn, cilantro, tuna, salt, white and black pepper.  Let the mixture chill for 10 minutes in the refrigerator. Prepare dinner rolls, with Boston lettuce at the bottom, adding 1 big scoop of the tuna salad on top, covering with another piece of bread. You can serve on toast points  (open faced) as an appetizer.