Golden Tuna Shortcake
  • 2 cups flour
  • 3 Tbls baking powder
  • ½ tsp salt
  • ¼ cup butter or margarine
  • 1 egg
  • 1 cup milk
  • 2 - 6.5 ounce cans tuna (I bought tuna in pouches)
  • 2 Tbls chopped onion
  • 1.5 Tbls chopped parsley
  • ¼ cup chopped sweet pickle
  • salt and pepper to taste
  • ½ lb 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 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 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 crowing 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 cheese sauce.
Recipe by The Mid-Century Menu at