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    ROD 4/25/2006 Tuna Sandwich Day Hot Tuna


    Source of Recipe


    Marla

    Recipe Introduction


    Is tuna fish about to replace peanut butter and jelly as everyone's favorite sandwich filling? It looks like the answer is "yes"! Canned tuna has been around for 100 years and is a staple in 85% of American kitchens. A rich source of protein, it's also low-fat and has lots of other nutrients. But, for sandwich lovers, versatility is the key. Starting with a base of tuna and mayonnaise, you can go on a sandwich adventure. Almost anything can be blended with tuna. Experiment!



    List of Ingredients




    ROD 4/25/2006 Tuna Sandwich Day Hot Tuna Sandwich


    Hot Tuna Sandwich


    A flavorful tuna salad is stuffed into rolls, wrapped with foil, then baked in the oven.


    2 cans (6 1/2 to 7 ounces each) tuna, drained and flaked
    1 small package (3 ounces) cream cheese, cut in small cubes
    2 tablespoons chopped water chestnuts
    2 tablespoons finely chopped green onions
    2 tablespoons chopped fresh parsley
    1/3 cup mayonnaise
    2 tablespoons chili sauce
    4 large whole rolls


    Recipe



    In a medium bowl, combine tuna, cream cheese, water chestnuts, green onions, and parsley. Blend mayonnaise and chili sauce together in a cup; fold into tuna mixture. Cut a thin slice from top of each roll; hollow out inside, leaving about 1/2-inch thick shell. Dividing evenly among the rolls, spoon tuna mixture into shells; set tops of rolls back in place. Wrap each tuna roll in foil; place on a a baking sheet. Bake wrapped tuna buns at 350 for 20 to 25 minutes. Unwrap tuna buns and serve hot.


 

 

 


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