fbpx

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.

IMG_6294

This is Golden Tuna Shortcake!

AuthorRetroRuth
Rating

From Kraft

Tested Recipe!

ShareTweetSaveShare

 2 cups flour
 3 tbsp baking powder
 ½ tsp salt
 ¼ cup butter or margarine
 1 egg
 1 cup milk
 13 oz canned tuna
 2 tbsp chopped onion
 1.50 tbsp chopped parsley
 ¼ cup chopped sweet pickle
 salt and pepper to taste
 ½ pound Velveeta

1

Sift together flour, baking powder and salt. Cut in butter or margarine.

2

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.

3

Toss together drained tuna, ¼ cup milk, onion, parsley, sweet pickle, and salt and pepper to taste.

4

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.

5

For the sauce, simply melt Velveeta in a double boiler and gradually add a ¼ cup milk.

6

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

 2 cups flour
 3 tbsp baking powder
 ½ tsp salt
 ¼ cup butter or margarine
 1 egg
 1 cup milk
 13 oz canned tuna
 2 tbsp chopped onion
 1.50 tbsp chopped parsley
 ¼ cup chopped sweet pickle
 salt and pepper to taste
 ½ pound Velveeta

Directions

1

Sift together flour, baking powder and salt. Cut in butter or margarine.

2

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.

3

Toss together drained tuna, ¼ cup milk, onion, parsley, sweet pickle, and salt and pepper to taste.

4

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.

5

For the sauce, simply melt Velveeta in a double boiler and gradually add a ¼ cup milk.

6

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.

Golden Tuna Shortcake

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.

IMG_6272

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.

IMG_6281

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.

IMG_6286

Interesting fact: Even though this looks like tuna salad, there is no mayo in this. The recipe actually called for milk rather than mayo.

IMG_6290

Mmmm…giant tuna sandwich.

IMG_6293

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.

IMG_6297

Well, it was just right. Then I slathered it with half a pound of melted Velveeta.

IMG_6303

Not that I don’t like Velveeta, but poor Tom practically had tears in his eyes.

IMG_6311

IMG_6322

“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!

  |