Hot Tuna Sandwich
- Ready In:
- 1 cup grated cheddar cheese
- 1 (7 ounce) can tuna in water
- 1 jalapeno pepper
- 2 tablespoons lemon juice
- 1 tablespoon prepared mustard
- 1⁄4 teaspoon salt
- 1 (4 ounce) container whipped cream cheese
- 4 hamburger buns
- Wearing gloves, carefully remove seeds and chop the jalapeno pepper.
- In a medium bowl, mix the cheese, tuna, jalapeno, lemon juice, mustard, salt, and cream cheese.
- Scoop out the center of the hamburger buns. Fill each bun with tuna mixture.
- Wrap each sandwich in foil and heat at 425 degrees for 15-20 minutes.
- Sandwiches can be frozen before heating.
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This was a nice little hot tuna recipe. My husband loves tuna melts, so I thought he would like it and he did except for my stale buns (don't use leftover frozen buns, buy some new nice hearty ones). I left out the pepper but added a few drops of hot sauce instead, otherwise made like the recipe called for. I can't eat cheese, but can handle a little cream cheese so I made mine in a separate bowl with no cheddar cheese and it still was very good. I think the cream cheese makes it such a nice smooth consistency.
I used a small 95g tin of tuna in spring water which gave me 2 1/4 ounces of tuna once drained and added to all the other ingredients as listed for 1 serve and put into a wholemeal/wholegrain bun and wrapped in alfoil and put in a 175c fan forced oven for 15 minutes and enjoyed this delicious warm sandwich and the addition of the chilli is so important, I used a small red thai chilli seeds and all, thank you loof, made for Aussie/Kiwi Recipe Swap #63 April 2012.
I'm not usually a fan of canned tuna, but for some reason I picked up a can, and needed something to do with it. After making this sandwich, I'm going to buy some more! I loved the creaminess from the cream cheese, so much better than mayo :) I used 2.5 ounces of tuna, and made one sandwich. I also used mild canned green chiles (about 1 teaspoon) instead of fresh jalepeno, and just to add a bit more vegetable to my meal, a couple of chopped canned artichoke hearts. I absolutely loved it, and plan to make a bunch to freeze for future lunches. Thanks for posting a real winner!
Stand up and take a bow loof...a solid five stars for this little beauty!!<br/>We are fans of Tuna Melts ( I like mine with Branston Pickle-an English thing I think!), so I never doubted that we would like this.<br/>I used fresh Parmesan and Black Pepper rolls from my local bakery ( delish!) and Dijon Mustard, as it didn't stipulate what sort to use.<br/>This was fantastic...we REALLY enjoyed this. The cream cheese was a great alternative to mayo, and the jalapeno ( I used the sliced ones from a jar!) was a fabulous addition.<br/>DH munched away with real gusto..and requested it again for lunch yesterday..this time no rolls, but made into quesadillas..which were equally scrummy!!<br/>Thanks loof...a much enjoyed recipe,that will be making a repeat appearance again soon!!<br/>Made for PRMR.