Forget about your standard tuna sandwich recipe. These Baked Stuffed Tuna Rolls from Episode 2 of the podcast, take this classic recipe to a whole new level.
In this episode we talk about a recipe that found its way into the Santa Barbara New Press’ women’s section as part of the annual historic celebration, Old Spanish Days – Fiesta.
Simple, Comfort Foods
I connect with Kate McDermott, of Art of the Pie, who shares her thoughts on concerts and meals, how aromas can transport you, and how comfort foods remind us of being with our loved ones.
You don’t have to be Catholic to serve Baked Stuffed Tuna Rolls. They are great any day of the week on anyone’s table.
Episode Transcript
🎧 Click here for the full, interactive transcript of this episode 🎧
Art of the Pie by Kate McDermott (from Kate’s Independent bookseller)
Art of the Pie by Kate McDermott
Home Cooking with Kate McDermott by Kate McDermott (from Kate’s Independent bookseller)
@katemcdermott on Instagram
@artofthepie on Twitter
Baked Stuffed Tuna Rolls
Forget about your standard tuna sandwich recipe. These Baked Stuffed Tuna Rolls from Episode 2 of the podcast, take this classic recipe to a whole new level.
Ingredients
4 French rolls, or 1 Pain d'Epi
2 (5 oz) cans tuna, drained
2 ribs celery, chopped fine
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 teaspoon lemon juice
2 tablespoons butter, melted
Instructions
Heat oven to 325˚F.
Make a slit in the top of each of the roll. Gently pull apart and create a cavity by removing about 1/2 of the bread inside. Save the bread to make breadcrumbs for meatloaf. Set aside.
In a medium mixing bowl, add tuna, celery, onion, mayonnaise, and lemon juice stir to combine.
Fill the prepared rolls with 1/4 of the filling. Insert two toothpicks creating an “X” through the rolls to hold together.
Place on a baking sheet, brush the tops with melted butter and bake for 15 - 20 minutes until rolls deepen in color slightly.
Serve with a salad on a Friday night or any other weeknight. Or pack them and head to the beach for a picnic.
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Ep 2: Baked Stuffed Tuna Rolls and Old Spanish Days - Fiesta