Chopped pecans
8 oz. pkg. Philadelphia cream cheese
2 tbsp. lemon juice
1/2 c. mayonnaise
1 c. tuna
1/2 c. ripe olives (optional)
Butter
Bread

Blend together cream cheese, lemon juice and mayonnaise. Fold in chopped olives and tuna. Season. Spread all slices of bread with butter, then with filling. Remove crust from sandwiches, and cut in triangles. Butter edges and dip in chipped pecans. Garnish with sweet pickle sticks and potato chips. Place in freezer until needed.