Zingy Tuna Salad

A friend shared this recipe over a decade ago. I like it because of its zingy and crunchy taste. The horseradish and Worcestershire sauce also add an extra special taste.

Now there's nothing wrong with spreading tuna fish salad on basic white bread with some lettuce, or stuffing tomatoes, but to fancy it up, I like to serve on soft roll, or better yet a croissant with fresh summer salad greens. 

My grocery store bakery sells sandwich size croissants at 15 for $5, so I snapped them up and vacuum seal for the freezer.

It's the type of recipe where you can leave out the seeds or substitute with almonds or other nuts, or leave out the corn flakes, yet still retain the flavors.

This makes an attractive presentation for lunch or light supper.  Can be served with a cup of soup or side of your choice of salad, pasta or greens.

Zingy Tuna Salad
1 small can of tuna, in oil or water, drained
1/4 cup onions, diced
1/4 cup celery, diced
1/4 cup sunflower seeds, salted or unsalted
1/4 cup crush corn flakes
2 tsp. horseradish
1 Tab. lemon juice
1 tsp. Worcestershire sauce
1/3 cup mayonnaise
lettuce greens of choice
salt and pepper to taste
bread, bun or roll of choice

Combine all ingredients and let flavors blend in refrigerator for an hour.  Use for sandwiches, or stuffed tomatoes.  Makes 4 servings.
Estimated cost $1.90 or less; .47 cent a serving or less.

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