Baked Tuna Buns

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	669669 cal
pro	37 g37g pro
total fat	24 g24g total fat
sat. fat	8 g8g sat. fat
carb	75 g75g carb
fibre	4 g4g fibre
chol	64 mg64mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	3333 calcium
iron	4141 iron
vit A	1515 vit A
vit C	4747 vit C
folate	5757 folate

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Ingredients

2 2cans (each 6 oz/170 g) cans (each 6 oz/170 g)water-packed solid white tuna, drained
1/2 cup finely chopped celery 1/2 1/2cup cupfinely chopped celery
1/3 cup light mayonnaise 1/3 1/3cup cuplight mayonnaise
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
1/2 sweet red pepper , finely chopped1/2 1/2sweet red peppersweet red peppers, finely chopped
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
4 oval buns , (6 inches/15 cm long)4 4oval bunoval buns, (6 inches/15 cm long)
1 1cup cupshredded extra-old cheddar cheese

Preparation

Flake tuna into bowl. Add celery, mayonnaise, onions, red pepper, parsley, mustard, salt and pepper; toss to mix. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Cut buns in half horizontally. Spoon tuna mixture onto cut side of bottoms; sprinkle with cheese. Press top halves over cheese.

Bake on rimmed baking sheet in 400°F (200°C) oven, pressing halfway through to flatten, until toasted and cheese is melted, about 10 minutes.

Source : Canadian Living Magazine: September 2005

Keywords : Lunch; Dinner; Tuna; Celery; Bake; Mayonnaise; Make-Ahead;

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