Tunawich

Why settle for ordinary tuna salad, when you could enjoy these tasty warm tuna sandwiches? Tuna salad is great for on-the-go sandwiches, but these tunawiches are better. There is just something about having a warm sandwich. And, by browning the patties, there is a nice crunch and flavor. The sandwiches can be dressed up with toppings such as cheese, grilled onions or pickles. Although the tunawiches do not really need sauce, they would be good with BBQ sauce or mustard or some other sauce.

This recipe could easily be modified to add different flavors. I think that adding an herb such as parsley would be delicious. The celery adds an excellent flavor, but so too could olives or bell pepper. I substituted Tabasco for the chili sauce, so I used only 1/2 teaspoon. For buns, I used Hawaiian sweet rolls, so I made smaller patties to fit the rolls. Mom's recipe called for toasting the buns, which might be great for other buns, but the Hawaiian rolls were terrific not toasted. The recipe is quick and easy, so this would be great for a busy weeknight dinner.

Tunawich 

• 7 oz. tuna, drained and flaked
• 1/2 cup bread crumbs
• 1/2 cup chopped celery
• 2 Tbsp. minced onion
• 1/3 cup mayonaaise
• 2 tsp. chili sauce
• 1 tsp. lemon juice
• buns or rolls

Combine the tuna, bread crumbs, celery and onion. Blend in the mayonnaise, chili sauce and lemon juice. Form into patties to fit the buns. Fry in a lightly oiled skillet for about five minutes per side or until browned. Serve on bun with lettuce and tomato. Enjoy!