1 (12 oz) can tuna
2 tbsp. mild banana peppers (heaping)
1 small onion
1 stalk celery
1/2 tsp. thyme
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. pepper
2-3 tbsp. Mayonnaise (heaping)

Drain or strain tuna and peppers. Finely dice the peppers and onion. Cut celery down the center and slice thinly. Mix ingredients thoroughly in a mixing bowl.

Best if refrigerated overnight in a sealed container, to allow the flavors to blend through.

Serve on croissant rolls, lightly toasted, with lettuce. Add a thin slice of mild cheddar or Colby cheese.

Also great on crackers as an Hor d'oeuvre.

Submitted by: Mark Eddy