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Golden Tuna Shortcake

Yields1 Serving

Tested Recipe!

 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

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.