I hate crunchy tuna salad. Let me repeat. I hate crunchy tuna salad. It tastes like I'm eating sea shells or sand with my fish. My mother originally created this simple tuna sandwich. Of course, we know she couldn't really cook, so I've improved it. (My friend MaryAnn who LOVES crunchy tuna salad actually said mine was better. Ha! There you go. No sea shells.) Enjoy!

Ingredients
  • 1 Seven Ounce Can Chicken Of the Sea Chunk Light Mostly Drained (Don't even try to substitute because I'll know.)
  • 1 Tablespoon My Homemade Mayonnaise (Or Hain, but it will be your loss.)
  • 2 Tablespoons Heinz Sweet Relish (NO SUBSTITUTIONS)
  • 5 or 6 Shakes Onion Powder
  • Fresh Ground Black Pepper
  • Butter
  • Bread

Preparation
  1. Combine all ingredients and mix.
  2. Spread on buttered bread or toast. We enjoy it on croissants, white bread, and bun halves. It can be served open face or closed cut into triangles. (Seriously, I mean only triangles.)
 
 
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My friend Ann from Sumptuous Spoonfuls is coming to town this weekend. So in her honor a new recipe for some delightful rolls. (Psst....actually, this is just the dough from the flatbread recipe made into rolls. But don't tell her that I recycled a recipe into something new for her. It will be our little secret.)

Ingredients
  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp quick yeast
  • 2 tsp sugar
  • 1 3/4 cup plus 2 T lukewarm water
  • 1/4 cup plus 2 T olive oil
  • spray oil

Preparation
  1. Mix the dry ingredients with a whisk or fork in a large bowl.
  2. Add the water and olive oil and mix until incorporated. It should be lumpy and wet, but not glossy. Adjust water as needed.
  3. Spray oil the top of the dough and bowl sides, flip the dough and then spray again.
  4. Cover dough with plastic wrap and towel. 
  5. Place in warm area to rise about 5-6 hours. I put on my stove top and turn the oven on to 150 degress F and the vent keeps the top warm. It needs to be about 70-74 degrees F.
  6. Pour dough out onto greased counter top and fold over twice. Cover with wrap and let rise another hour.
  7. Uncover and divide dough evenly into six to twelve pieces. (Depends on size of rolls you want.)
  8. On a floured counter top, shape the dough pieces into quick balls. Set aside and rest for a few minutes.
  9. Heat a Dutch oven or other large covered heavy pan with a cover in a 450 degree F oven for 15-20 minutes depending on size of rolls.
  10. Cook uncovered 5-8 minutes depending on size of rolls until golden.
  11. Remove to wire rack to cool.

Tips
Dough can be refrigerated for up to a week. Just remove from refrigerator and place on an oiled counter covered until room temperature - about an hour. Then bake as usual.

Add your favorite Italian herbs into this dough for a wonderful herbed bread.

For small rolls, you could cook them in a roasting pan with a lid or heavy cookie sheeet on top.