Carmen Walentowski, Tempeance

1 cupcake pan
slices of wheat bread
2 small cans of tuna in water
mayonnaise (preferably Hellman’s)
1 medium tomato
1 small head of lettuce

Preheat oven to 350 degrees. Spread some butter in your cupcake pan. Cut crusts off bread and put bread in cupcake rounds. Put in oven till lightly browned. Let cool. Drain tuna and put in bowl. Dice tomatoes and about half of a small head of lettuce. Add 2 to 3 tablespoons of mayonnaise; mix and add some pepper. Fill the bread cups with the tuna mixture.