Ingredients
1
can (12 ounces) tuna packed in water, drained and flaked
1/2
cup tartar sauce
2
tablespoons grated lemon peel
1
cup thinly sliced romaine
4
crusty French rolls (6 to 8 inches long), split
Preparation
Mix tuna, tartar sauce and lemon peel.
Fill rolls with romaine and tuna salad
