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Ham Bounty

Love.Food's picture
  Canned tuna 14 Ounce, drained and flaked (Two 7 Ounce Can)
  Diced celery 1 Cup (16 tbs)
  Hard cooked eggs 2 , shelled and diced
  Canned pimiento 4 Ounce, drained and diced (1 Can)
  Broken walnuts 1⁄2 Cup (8 tbs)
  Salad dressing/Mayonnaise 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Canned green beans 1 Pound, drained (1 Can, Whole Blue Lake)
  Vinegar oil salad dressing 4 Tablespoon (Bottled)
  White bread slices 4 Large (Oval Shaped)
  Bermuda onion 4 (Thin Slices)
  Ham slices 12 , boiled (Use Long Slices, From Three 5 Ounce Packages)
  Chicory/Curly endive 1 Tablespoon
  Watermelon rind/Pickle 1 , preserved

Combine tuna, celery, eggs, pimientos, wal nuts, mayonnaise or salad dressing and salt in a large bowl; toss lightly to mix.
Chill at least 30 minutes to season and blend flavors.
Place beans in a shallow dish; drizzle with 2 tablespoons of the oil and vinegar dressing.
Chill at least 30 minutes to season.
Just before serving, place each slice of bread on a serving plate; drizzle bread with remaining 2 tablespoons dressing; top with an onion slice.
Spoon 1/2 cup of the tuna salad onto each of 8 slices of ham; roll up, jelly roll fashion (Filling will hold rolls together.).
Place two rolls on each slice of bread.
Drain green beans; roll inside remaining ham slices; place on top of tuna rolls.
Garnish plates with a few sprigs of chicory and several pieces of watermelon rind or pickle.

Recipe Summary

Difficulty Level: 
Main Dish

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Ham Bounty Recipe