Ingredients
Scale
- 425g Tuna in
spingwater - 3 tablespoons
dijonnaise mayonnaise (add additional, to taste) - 2 hard-boiled eggs, chopped
- 1 tablespoon capers, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon lemon juice
- Freshly ground black pepper, to taste
- 6 Hot Dog Rolls, lightly buttered and toasted
- Parmesan cheese, grated
Instructions
- In a large bowl mix together tuna, mayonnaise, eggs, capers and parsley.
- Season with lemon juice and pepper, adding more if needed.
- Top
one half of hot dog roll with tuna, dividing tuna amongst rolls. - Top with grated parmesan.
- Place under hot grill 1-3 minutes, or until cheese has melted.
- Prep Time: 5 mins
- Cook Time: 5 mins
