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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Long before Tuna Melts, in their many variations, became standard on every menu, my mother discovered this 1950's recipe. We grew up having these kid-friendly rolls on Friday nights when, as Catholics, we were forbidden meat. Served in corn-on-the-cob dishes with a side of french fries and a salad, Mom was out of the kitchen in under 45 minutes and we kids were in hog heaven! Ingredients:
8 hot dog buns |
24 ounces solid white tuna packed in water, drained |
1/4 cup pickle, chopped (you can use dill or sweet, your preference) |
2 tablespoons onions, finely minced |
8 ounces cheese, diced (you can use velveeta or sharp cheddar, your preference) |
3/4 cup mayonnaise |
Directions:
1. Drain and flake tuna in a medium bowl.
2. Add pickles, onion and cheese and mix well.
3. Add mayonnaise and mix well.
4. Fill hot dog rolls and wrap each in tin foil, twisting both ends to close.
5. Place on cookie sheet and bake at 350 degrees for 20-25 minutes.
6. Serve in corn-on-the-cob dishes with french fries and a salad.
7. These can also be cooked on a grill, making them suitable for camping.
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