Fish-shaped bread makes kids want to eat the crunchy tuna salad inside.

Source: Better Homes and Gardens

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Recipe Summary

total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine tuna and cabbage; toss to mix. Stir in yogurt and salad dressing.

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  • Using a 4- to 4-1/2-inch cookie cutter, cut fish or other shapes from bread slices. Save bread scraps for another use. Spread tuna mixture on half of the bread shapes. Top with remaining bread shapes. If desired, decorate sandwiches with capers, olives, and/or raisins. Wrap tightly in plastic wrap. Chill up to 24 hours. Pack in insulated containers with ice packs. Makes 2 servings.

Nutrition Facts

228 calories; fat 7g; cholesterol 24mg; saturated fat 1g; carbohydrates 27g; insoluble fiber 3g; protein 16g; vitamin a 48.6IU; vitamin c 5.9mg; sodium 599mg; calcium 90.9mg; iron 2.2mg.
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