I know that Lent is over, but I was digging around in the archives recently and came across this bad boy from last year and knew I had to share it again. Who doesn’t love a giant tuna sandwich covered with cheese? Enjoy!
This week we are having tuna! Tuna covered with Velveeta. Mmmm…mmm! Tom’s favorite.
This is Golden Tuna Shortcake!
AuthorRetroRuth
From Kraft
Tested Recipe!
[cooked-sharing]
Sift together flour, baking powder and salt. Cut in butter or margarine.
Beat egg and add it to ½ cup milk. Blend into the flour mixture. Divide dough into two pieces. Roll out ⅓ inch thick and cut into two 9 inch circles. (Or you can pat dough out on parchment paper sprayed lightly with Pam.
Toss together drained tuna, ¼ cup milk, onion, parsley, sweet pickle, and salt and pepper to taste.
Place one shortcake on a greased baking sheet and spread with filling. Place other shortcake on top. Bake in 425-degree oven for 20 minutes or until done.
For the sauce, simply melt Velveeta in a double boiler and gradually add a ¼ cup milk.
Here's the crowning glory for your shortcake (and for dozens of other main dishes). Place shortcake on a serving dish and cut into six wedges before pouring over the cheese sauce.
Ingredients
Directions
Sift together flour, baking powder and salt. Cut in butter or margarine.
Beat egg and add it to ½ cup milk. Blend into the flour mixture. Divide dough into two pieces. Roll out ⅓ inch thick and cut into two 9 inch circles. (Or you can pat dough out on parchment paper sprayed lightly with Pam.
Toss together drained tuna, ¼ cup milk, onion, parsley, sweet pickle, and salt and pepper to taste.
Place one shortcake on a greased baking sheet and spread with filling. Place other shortcake on top. Bake in 425-degree oven for 20 minutes or until done.
For the sauce, simply melt Velveeta in a double boiler and gradually add a ¼ cup milk.
Here's the crowning glory for your shortcake (and for dozens of other main dishes). Place shortcake on a serving dish and cut into six wedges before pouring over the cheese sauce.
Notes
This excellent recipe was sent to us by Amy and Kathleen!
Thank you so much, Amy and Kathleen. Any time I can find an excuse to feed Tom processed cheese, I am happy.
I didn’t feel like rolling out the dough for the biscuit crust, so I just drew some circles on a piece of parchment paper and pressed them out.
It actually turned out pretty well. I HATE trying to scrape dough off of my countertop, and this eliminated that step. I was just able to peel the parchment off and put them onto the baking sheet.
Interesting fact: Even though this looks like tuna salad, there is no mayo in this. The recipe actually called for milk rather than mayo.
Mmmm…giant tuna sandwich.
This actually did pretty well in the oven. I was surprised. I thought it would have a difficult time baking in the middle, but everything came out just right.
Well, it was just right. Then I slathered it with half a pound of melted Velveeta.
Not that I don’t like Velveeta, but poor Tom practically had tears in his eyes.
“How is it?”
“Mmphf”
“What?”
“It’s a little dry.”
The Verdict: Dry, But Not Bad
From The Tasting Notes –
This wasn’t as horrible as we expected it to be. It tasted a little bit like a tuna melt, even though it was a little dry. Not that I am complaining about that. I thought it would totally be a gooey, disgusting mess, so to have it on the opposite spectrum was actually a relief. Even allowing for the horrors of pasteurized, processed cheese food (Tom’s least favorite thing in the whole world), there was something not quite right about this. If I were to make this again, I would make the biscuit crust into a cheese biscuit crust and add more flavor to the tuna layer. Oh, and I would replace the Velveeta with real cheese sauce. I think with a few tweaks this recipe might actually be really good.
Thank you again, Amy and Kathleen!
You may have to start posting links to Tom’s shirts. He has an awesome collection. I wonder if you just use a bunch of grands instead of making biscuits if it would not be so dry.
I love tuna so this recipe sounds pretty good, even if it needs some tweaking, especially ditching the Velveeta for a real cheese sauce. When this recipe was developed all tuna was packed in oil (a mess to drain but much tastier than water-packed tuna). If you used water-packed tuna in pouches that could account for some of the blandness of the filling. I have noticed more tins of oil-packed tuna on store shelves these days.
Oil packed tuna would account for not using mayo.Mayo is egg and oil. I will eat most anything but this don’t sound good. The taste tester/guinea pig must really love you! Velveeta is fish bait not food.
I’ve never made the big biscuit sandwich but, when I was a youngster, we’d sometimes make a similar tuna mixture, put it in hamburger buns, wrap the buns in foil and heat them in the oven. Got the recipe from a childrens’ betty crocker cookbook. They were good!