TUNA GHOSTS

2 cans (6 oz each) water packed tuna, drained
3 tbsp mayonnaise or plain yogurt
1 (8 oz) can water chestnuts, drained
1 tbsp honey mustard
1/2 tsp curry powder
20 slices wheat bread, crusts removed
cream cheese, whipped (for garnish)
black olives, sliced (for garnish)

In medium bowl, mix tuna, mayonnaise, water chestnuts, mustard, and curry powder.

Cut bread slices with a cookie cutter in the shape of gingerbread men. Spread 10 slices with the tuna mixture; cover each with a second slice of bread.

Now, carefully spread the top of each 'ghost' with cream cheese. Use two olive slices of eyes on each.

Servings: 10
Source: The Penny Whistle Halloween Book by Meredith Brokaw and Annie Gibar