Tuna Salad Sandwich with Parmesan

Croissants take this simple sandwich up a notch and I just love them. This is perfect for a light lunch. You can store the leftover tuna salad in an airtight container in the refrigerator for later use.

1 (12 oz) can tuna
½ medium red onion, finely chopped
4 scallions, finely chopped
1 stalk celery, finely chopped
2½ Tbsp. sweet pickle relish
5 Tbsp. Hellmann's mayonnaise
2 Tbsp. Parmesan cheese
sea salt
black pepper, freshly ground
¼ tsp. garlic powder (optional)
4 croissants or sourdough bread
4 pieces lettuce

Open the tin of tuna and drain water or oil. Place in a medium-sized bowl. Flake the tuna until there are no clumps. Add onion, scallions, celery, relish and mayonnaise. Mix well.

Add Parmesan cheese, salt, pepper and garlic powder, if desired. Mix well.

Slice the croissants in half and then lay a piece of lettuce flat on one slice of the bread. Scoop some tuna salad over the lettuce. Top with the other half.

Makes 4 sandwiches.