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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
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Preheat oven to 375°F In a bowl, combine drained tuna, mayonnaise, lemon juice, capers and green onion. Set aside. Cut a thin slice from top of each roll (save the tops for later!); hollow out inside, leaving about 1/2-inch thick shell. Spread 1 tbsp cream cheese on bottom of each roll and then spoon tuna mixture evenly into each bun. Top each bun with a tomato slice and then sprinkle a tbsp of grated mozzarella (or whichever cheese you are using) on top of the tomato. Finally, place the top back on each roll. You may have to "smoosh" them down a bit. Wrap each bun in foil and bake for about 20-25 minutes. :).