Baked Tuna Buns
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This popular retro sandwich stuffed into a bun is one of today's favourites.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 669 |
| pro | 37 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 75 g |
| fibre | 4 g |
| chol | 64 mg |
| sodium | 1.591 mg |
| % RDI: | - |
| calcium | 33% |
| iron | 41% |
| vit A | 15% |
| vit C | 47% |
| folate | 57% |
Suggested Recipes
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2 cans (each 6 oz/170 g) solid white water-packed tuna, drained
1/2 cup (125 mL) finely chopped celery
1/3 cup (75 mL) light mayonnaise
2 green onions, thinly sliced
Half sweet red pepper, finely chopped
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) each salt and pepper
4 oval (6 inches/15 cm long) buns
1 cup (250 mL) shredded 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.
Tags:
Sandwiches-Burgers-Wraps; Vegetables; Fish; Cheese/Other Dairy; Bake;
Source
Canadian Living Magazine: September 2005
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