Warm Tuna Buns Recipe - Allrecipes.com
Warm Tuna Buns Recipe
  • READY IN 1 hr

Warm Tuna Buns

Recipe by  

"Wonderful tuna melt type sandwich that is a big hit with kids, teens and adults. Freezes great."

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Original recipe makes 6 sandwiches Change Servings
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Directions

  1. Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by 1 inch. Cover, and bring the water to a boil over high heat. Remove pan from heat, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Stir the chopped eggs together with the mayonnaise, tuna, relish, onion, olives, and cheese in a mixing bowl. Divide the tuna mixture onto the bun bottoms, then replace the bun tops. Wrap each sandwich individually in aluminum foil, and place onto a baking sheet.
  4. Bake in the preheated oven until the cheese has melted and the tuna salad has heated through, 10 to 15 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Oct 04, 2010

The combination seems strange, however it works. These are great to make ahead (don't bake ahead) then freeze. When ready to eat, just defrost on the counter for an hour or so and pop into a slow oven (250 degree) for about 30 minutes. My MIL introduced these to me (she made hers with chopped chicken rather than tuna), however the tuna version is my favorite. Please don't tell my MIL I said that.

 
Dec 28, 2009

Just wanted to add that these should be heated at a low temp, 250, for about 30 to 45 minutes. Keep checking until cheese is melted.

 

5 Ratings

Sep 25, 2012

These are very good. I used capers because I didn't have any olives. I also cooked @ 250 for 45 minutes. I used Kings Hawaiian Sandwich Buns. These are very large. I also put two of them in the freezer to have @ a later time.

 
Apr 30, 2013

Have made these for years; they've been a summer staple in our house ever since we were married. I don't add the olives, as I'm the only one that likes olives, and I use shredded cheddar rather than American cheese.

 
Feb 23, 2013

These are delicious! I made them last week (used shredded cheddar cheese since I didn't have any american). I meant to freeze them all, but ended up baking and eating one right then because they looked so good :) Today we ate some of the frozen ones--I took them out an hour ahead to come to room temp and then cooked them for 30 minutes...next time need to cook them 45 minutes since the very middle was still a bit cold. Otherwise they cooked up nicely after being frozen. Such a nice treat to keep in the freezer for those days I get tired of my usual turkey and cheese lunches!

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 625 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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