Wayne's Weekend

Wayne's Weekend

Wayne's Weekend: Tuna Casserole Bread Boats

Make a quick and easy meal with tuna stuffed French bread

By Wayne Jojhnson
|  Thursday, Oct 3, 2013  |  Updated 5:22 PM CDT
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Wayne Johnson uses a tasty, classic recipe from his mom for this week's segment.

Wayne Johnson uses a tasty, classic recipe from his mom for this week's segment.

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I always get requests for "quick & easy" meals that can be thrown together without a lot of fuss.  These tuna boats are one of my favorite meals that my mom made when I was growing up.  Having to make daily meals for a family of 7, my mom was often experimenting with meals that were filling but not too complicated.  These fit the bill.  They use simple ingredients, can be assembled in less than 10 minutes, bake in 30 minutes, and I think they are delicious.   If you are a tuna lover, I think you'll agree.

Wayne's Mom's Tuna Boats
courtesy of Bea Johnson

Ingredients

12 oz can Tuna (packed in water), drained
1/2 cu Yellow Onion, chopped
1 cu Cheddar Cheese, finely shredded
1/2 cu Sweet Relish
2 lg Eggs, hard cooked (boiled), peeled and chopped
1/3 cu Miracle Whip or Mayonnaise
2 Hoagie Rolls (bakery rolls about 8” in length)*
1 Plum Tomato, seeded and chopped (optional for garnish)

Method

Preheat oven to 350 degrees. 

Slice rolls in half lengthwise.  Using your hands pull about one third to one half of the bread from the center of each half, forming  a boat.  Place the removed bread into a food process and process into bread crumbs.  Set aside.

In a large bowl, mix tuna, onions, cheese, relish, eggs and Miracle Whip.  Set aside.  Slice each roll in half lengthwise.  Divide the tuna mixture among the four boats.  Please each boat on a sheet of aluminum foil.  Bring up the sides and seal the foil, being careful not to let the foil touch the filling. 

Please boats on a cookie sheet and bake for 15-20 minutes.  Open the oven and slide out the baking rack.  Carefully open aluminum so that the tops are exposed.  Return the cookie sheet to oven for 10-12 minutes until bread is golden brown and cheese is melted.  Remove boats from the oven, top with chopped tomatoes (optional) and serve hot.  This tuna boats are great served with a side salad.

*Special Note:  If you're feeding younger folks who may have smaller appetites, you can use 3 smaller bakery loaves to make six servings.   For an appetizer, you can also use one large French bread loaf and simply sice the finished boats crosswise into bit sized pieces.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.
 

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