Tuna Fish Salad Sandwich with Cream of Chicken Noodle Soup

Method

1. Drain and flake the tuna
2. Mix with mayonnaise, chopped celery, and finely diced red onion
3. Toast sourdough bread and assemble the sandwich with the tuna mixture
4. In a pot, melt butter and whisk in cream of chicken soup and chicken broth
5. Bring to a simmer and cook noodles according to package instructions
6. Add noodles to the soup and heat through
7. Serve the sandwich with a bowl of soup
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.