Tuna Salad Croissants
Makes 4 Servings
Makes 4 Servings
- 1 cup mayonnaise (low fat mayo also works great)
- 1 tablespoon fresh basil, finely chopped
- ¼ cup celery, chopped in 1/8-inch cubes
- 1 medium just ripe tomato, chopped in 1/8 inch cubes, drained
- 1 tablespoon white onion, finely chopped
- ½ teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- ½ tablespoon lemon zest
- Two 6-ounce cans albacore tuna, packed in oil, preferably from Sicily, drained
- 4 large croissants, sliced in half lengthwise to make a sandwich
- 2 cups cheddar cheese, shredded, optional
In a large bowl, combine the mayonnaise, basil, celery, tomato cubes, onions, salt, pepper, and lemon zest and whisk together until well combine. Gently fold in the tuna and stir until it is well coated.
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To assemble the sandwich, place the four open croissants on plates and evenly divide up the tuna salad mixture among them. Depending on how much tuna salad you would like in comparison to the croissant size, you may serve this sandwich open-faced or closed. Serve immediately with a knife and fork.
