Tuna Sandwich Boats

• 4 (1 1/2-ounce) sourdough French rolls
• 1 (3 1/4-ounce) can tuna in water, drained
• 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese
• 1 tablespoon chopped water chestnuts
• 1 tablespoon chopped celery
• 1 tablespoon chopped green pepper
• 1 tablespoon slivered almonds, toasted
• 1 1/2 teaspoons grated onion
• 1 1/2 teaspoons sliced pimiento-stuffed olives
• Dash of low-sodium Worcestershire sauce
• 1 1/2 tablespoons nonfat mayonnaise

1. Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use.
2. Combine tuna and remaining ingredients, tossing gently. Spoon tuna mixture evenly into shells; cover with tops. Transfer sandwiches to a baking sheet. Bake at 400u0b0 for 15 minutes or until thoroughly heated; serve warm.

rolls, tuna, cheddar cheese, water chestnuts, celery, green pepper, slivered almonds, onion, olives, worcestershire sauce, nonfat mayonnaise

Taken from www.myrecipes.com/recipe/tuna-sandwich-boats (may not work)