|Canned tuna||9 1⁄4 Ounce, drained|
|Hard cooked eggs||4 , chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Sandwich spread||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Kaiser rolls/12 slices whole wheat bread||6|
|Margarine/Butter||3 Tablespoon, softened|
Break tuna into chunks.
In a medium mixing bowl combine tuna, hard-cooked eggs, celery, and olives, then set aside.
For dressing, in a small mixing bowl combine sandwich spread, mustard, and tarragon.
Add dressing to tuna mixture, then toss.
Cover and chill.
To serve, split rolls in half horizontally.
Spread cut surfaces with margarine or butter.
Spoon tuna mixture onto bottoms of rolls.
Top each with a lettuce leaf, then a roll top.