When the hot loaf is sliced, it exposes a tunnel of tuna filling. Good flavour. Do not freeze.

1 French bread
4 hard boiled eggs, chopped
1 c celery, finely chopped
6 1/2 oz canned tuna, drained & flaked
1 tbsp sweet pickle relish
1 1/2 tbsp pimiento-stuffed olives, chopped
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp dill weed
1/2 tsp prepared mustard
1/2 c salad dressing ( or mayo)
1/3 c dry bread crumbs

Cut bread loaf in half horizontally. With your hand, gently press down along the inside centre of the top and bottom loaf halves. Mix next 11 ingredients together in bowl. Spoon tuna mixture down centre of bottom half of loaf. Press together gently. Wrap loaf in foil. Heat in 450 F oven for 25 to 30 minutes until hot. Cut into 12 x 1 inch slices.

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