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Tuna Puffs

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  • Tuna Puffs

    Tuna Puffs


    2 small cans tuna (6 ounces each)
    4 hamburger buns
    2 large eggs
    1/2 cup mayonnaise (don't measure this, see below)
    1 cup shredded mozzarella cheese


    Before starting, turn the oven on to 450, and set the rack at least 9-12 inches from the top. Open the tuna and drain well.

    Set the tuna aside and separate the two eggs.

    Do this for both eggs and you should have about a quarter-cup of egg whites and two yolks.

    Mix as much mayonnaise as you like into the drained tuna.

    Now we're going to turn the whites into a meringue. That just means whip it until it gets light and fluffy. Put the whites in a large bowl and go at it with a beater.

    If you're going fast enough, you should see them starting to foam up almost immediately.

    Keep going until you have a bowl full of white fluff.

    Line a baking sheet with aluminum foil. (It doesn't make a difference to the food, it just makes cleanup easier.) Lay out the hamburger buns, and divide the tuna evenly among them.

    Top each one with a spoonful of the whipped egg. Then a little of the mozzarella.

    Now switch the oven to the broiler setting and put the pan in. Don't worry if it hasn't finished pre-heating yet, you just want it to not be cold when you start cooking. Don't walk away. The cheese will start to bubble in less than a minute.

    If you want them to be evenly finished, swap them around on the pan to put the less-finished ones under the hotspots. As long as you don't have any completely raw, though, you can plate them up with a little variety in done-ness.

  • #2
    Re: Tuna Puffs

    that sounds good