Baked Tuna Buns

Author: Canadian Living

This popular retro sandwich stuffed into a bun is one of today's favourites.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2005

Ingredients

  • 2 cans water-packed solid white tuna drained
  • 1/2 cup finely chopped celery
  • 1/3 cup light mayonnaise
  • 2 green onions thinly sliced
  • 1/2 sweet red pepper finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 oval buns (6 inches/15 cm long)
  • 1 cup shredded extra-old Cheddar cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1591 mg
  • Protein 37 g
  • Calories 669.0
  • Total fat 24 g
  • Cholesterol 64 mg
  • Saturated fat 8 g
  • Total carbohydrate 75 g

%RDI

  • Iron 41.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Tuna Buns

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