Serves: 8
Total Calories: 302
In a medium bowl, combine cream cheese and Miracle Whip and beat until smooth. Stir in tuna, celery or onions, carrot, nuts, and lemon juice. Spread tuna filling on slices to bread to make sandwiches. Slice each sandwich in half and wrap individually in plastic wrap. Store in a large freezer bag (be sure to label the bag with the type of sandwich and date) and freeze. To serve: Let sandwiches defrost overnight in the refrigerator or add to lunchboxes in the morning and let thaw until lunchtime. Sandwiches should be eaten within 2 hours of thawing completely.
This Tuna Fish Sandwiches recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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