Seated at my table was a couple that I met in Florida many years ago. We talked about old friends and the good times we had. At one point my friend asked me, "were you the one that gave me the recipe for a tuna dish that I always enjoyed?"
It took a few minutes to think back, after all it had to be at least 15 years ago, then it came to me, it was Tuna Wellington!She lost the recipe and would like to make it again. Well it has been so long ago that I could not remember it BUT I have it in a cookbook that I compiled years ago entitled "Nice and Easy Cookbook." I put it together for my son before he went to college, just in case he wanted to cook.
It so happens that I have a copy of that book here in Florida so I will be able to get it to her.
This is it!
Millie's Tuna Wellington
2 cans Pillsbury Crescent Dinner Rolls
2 cans tuna, drained
mayonnaise, to taste
2 stalks celery,chopped
1 small onion, chopped
1/2 tsp. lemon juice
1 egg yolk
Mix tuna with mayonnaise, celery, onion and lemon. Place rolls on ungreased cookie sheet as shown:
Brush with a beaten egg yolk. Sprinkle with sesame seeds.
Bake at 375 degrees for 35 minutes.
Enjoy!