Leigh's Shower Tuna Salad Sandwiches

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 This recipe is from food.com and here are the suggestions:
The tuna salad was served in shells

“This is a simple recipe but big on flavor and it even tastes better if left in the fridge a few hours to blend the flavours  — it's wonderful with a slice of tomato on top of the tuna and served between two thick slices of toasted whole grain bread or in a pita bread or served on a plate on top of a bed of lettuce — I sometimes add in some chopped small sweet gherkin pickles or yum yum pickles also — feel free to add in some cooked macaroni pasta and serve on a plate — please only fresh lemon juice for this bottled is just not the same."

Ingredients
◦                      2 (7 ounce) cans solid white tuna ( squeeze out excess moisture with hands)
◦                      1 green onion, finely chopped
◦                      1 small celery rib, finely diced
◦                      2 -3 tablespoons fresh lemon juice (on the recommendation from the comments section, I used less, about 1.5 tbsp, but more might be OK if it sits for awhile)
◦                      1/3 cup low-fat mayonnaise (can use full-fat mayonnaise)
◦                      3 tablespoons sweet pickle relish (optional or to taste — didn't put this in)
◦                      1/2 teaspoon lemon pepper (can use fresh ground black pepper)
◦                      seasoning salt (to taste or use white salt — i used white)
◦                      1/4 teaspoon mustard powder 
◦                      2 -3 drops Tabasco sauce
◦                      4 -6 slices bread
◦                      lettuce leaf
◦                      tomato, slices (optional)
Directions
1.            Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork.
2.            Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste.
3.            Cover with plastic wrap and chill for at least 2 hours (more is even better!).
4.            Divide onto bread slices with lettuce leaves and slices tomatoes.
Delicious!

We served these in hors d’oeuvres shells

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