Ingredients
>
12 slices pumpernickel bread
>
2 (5 oz) cans tuna
>
2 stalks celery
>
1/2 cup mayonnaise
>
dill, for garnish
Steps
1
Preheat oven to 375°F. Using a football-shaped cookie cutter, cut 12 footballs from the bread. Place on a baking sheet and toast until crispy, 10 min.
2
Meanwhile, drain the tuna and thinly slice the celery. Add both to a medium bowl, along with mayonnaise, salt, and pepper.
3
Divide mixture among 6 footballs and top with remaining 6 footballs. Garnish platter with dill before serving.
