Ingredients
1 French or submarine roll1 tablespoon butter, softened1/4 teaspoon celery seed1 can (6 ounces) tuna, drained and flaked1/4 cup chopped celery1/4 cup chopped fresh parsley3 tablespoons mayonnaise1 tablespoon horseradish1/2 teaspoon grated lemon zest1/8 teaspoon pepper
Preparation
Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter and celery seed; spread over inside of roll and on cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.
