The “Purity
Cookbook" was printed in 1967, and I first made this recipe in
junior high home economics class. Eating
in front of the TV was still a treat for kids, and this recipe was one they
thought was perfect for your homemade TV lunch.
We still
like it occasionally. I served ours on
homemade Whole Wheat Mustard Buns, with Summer Cucumbers and Sweet Peppers my
husband made with cucumbers that Don and Bonnie brought us from their garden, and
Home Canned Boston-style Baked Beans. Now that’s a perfect TV dinner special!
Tuna TV Special
5
ounces tuna in water, canned --
drained well
3/4
cup cheddar cheese -- shredded
2 1/2
tablespoons mayonnaise
1 1/2
tablespoons pickle relish
1
tablespoon onion -- finely grated
1 1/2
teaspoons prepared mustard --
ballpark style
4
sandwich buns -- hot dog or hamburger buns
Preheat oven
to 350º.
Combine and
blend well.
Spoon
mixture into partially split sandwich buns.
Wrap each roll in aluminum foil, filling side up. Fold ends tightly to seal. Arrange on baking pan.
Place in
preheated 350° oven for 20 minutes.
To serve,
fold foil down around rolls.
4 Servings
I think I would love it, but my husband won't eat tuna with anything in it. Stems from the whole school getting food poisoning as a child.
ReplyDeleteThanks for sharing.
It's every bit as good with finely chopped ham instead of tuna, maybe better...some folks used to make it with finely chopped balogna too.
DeleteAn easy and tasty sandwich filling. As Sue mentions, it can even be made with ham or baloney. My mom, and even myself, when the boys were young, would make the baloney version. It was a staple for a quick meal as well as party fare. Mom used her hand cranked grinder with a course die to grind the baloney and onion. Most time she used pickle relish, but other times she would grind up a dill pickle....but those are just other variations on a proven technique and recipe. :-)
ReplyDelete