RecipeShack - Lunch #3 [Previous Recipe] [Next Recipe] Nutty Tuna Salad  Crunchy offering from the sea  Ingredients  4 frozen Sara Lee Croissants  1 can (7 oz.) waterpack tuna, drained  3 tablespoons toasted, slivered almonds  1 green onion, sliced  1/3 cup salad dressing or mayonnaise  Lettuce leaves  2 hard cooked eggs, sliced  Alfalfa sprouts  Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes. Stir together tuna, almonds, onion and salad dressing. Line each croissant bottom half with lettuce. Top with 1/4 cup tuna mixture, egg slices and alfalfa sprouts. Replace croissant tops. Serve. Makes 4 servings. [Previous Recipe] [Next Recipe]

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