|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)|
|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.