Recipe

Tuna Salad Croissants Recipe

Add Step-by-Step Photos	Lavachickie / All my dishes 1 year, 8 months ago Tasty combo perfect for lunch. Prep:30m Servings:6	Lavachickie
	tuna creamy comfort

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Ingredients

2 cans white chunk tuna in water

5 boiled eggs

1/2 cup chopped Bread and Butter Pickles

Six slixes of provolone cheese

1/2 cup sliced kalamata or black olives

Six flaky croissants from your favorite bakery

Directions

People look at me like I'm crazy when I explain my tuna salad, but when they try it, they love it. This is not a pasty, mushy paste like most tuna salads are. *shudder*

Hard boil eggs, cool, and peel. Cut then into quarters and then slide them in a mushroom slicer. If you don't have one, then just slice them by hand -- but don't MINCE them. You want CHUNKS.

Same with the pickles; cut a crosswise pickle slice into quarters or perhaps sixths -- don't dice or mince. CHUNKS.

Add more of both eggs and pickles than you THINK you should. :-)

Drain your tuna. The white chunk tuna should come out in... well, chunks. Mix it up enough to break up the big ones, but again, leave things course.

Add mayo to taste; be stingy with it because you really only want enough to make it all stick together. Add about 1/4 up to start, and then mix well. If it is too dry, add about a tablespoon more and mix, repeating until you get something a little dryer than the texture you think you want.

Pop it in the fridge for at least two hours.

Slice a croissant in half, lay down a slice of provolone, spoon on some of the tuna salad, and sprinkle black olives on top. Salt and pepper to taste.

Cut in half, wrap it up, pop it into your lunch bag and keep it cool until time for lunch!

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