Toasted New Orleans Sandwiches
8 slices whole wheat bread
1/2 lb canned tuna fish
2 tbsp mayonnaise
2 tbsp chopped celery
juice of 1/2 lemon
crisp lettuce leaves
1 - Toast the bread; spread with the butter stirred until creamy.
2 - Flake the tuna fish fine; add the mayonnaise, celery and lemon juice.
3 - Blend, then spread the fish on the toast; place crisp lettuce leaves on top.
4 - Spread with a little more mayonnaise; cover with toast.
5 - Cut in quarters; and serve garnished with stuffed olives.