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Ever have one of those days when you are so busy that you haven't got time to really think about what you are going to make for supper, let alone cook a big meal for the family.
Your family is snapping at your heels in starvation and you are just too tired or lacking in inspiration to put something edible together. The temptation might be there to hop out for some burgers or a takeaway, but it needn't be so!
Days like those are when recipes, such as this one I am sharing today for Hot Tuna Buns, come in really handy! Recipes which enable you to quickly put together a few store cupboard ingredients, and come up with something the whole family will love.
Most people love a good tuna melt, but these hearty buns take that concept a delicious step further!
These tasty buns are composed of simple hot dog buns filled with a deliciously flavored tuna and cheese filling. Baked in the oven until the buns crisp up and the cheese melts, they are incredibly tasty!
They are also very quick, easy and simple to make!
WHAT YOU NEED TO MAKE HOT TUNA BUNS
There is nothing complicated here.
- 1 (6.5 oz/200g) tin of albacore tuna, drained and flaked
- 1/3 cup (72g) of good mayonnaise
- 2 TBS of sweet pickle relish (In the UK use the one labeled New York Deli relish by French's)
- 2 TBS finely chopped spring onions
- 1/2 tsp Dijon mustard
- pinch salt and black pepper
- 1 cup (120g)of strong cheddar cheese, grated
- 4 hot dog buns, split open
- 4 TBS of grated strong cheddar cheese to finish
I always use Albacore tuna. In my opinion, it is simply the best and has the nicest texture and flavor. I also use water packed. Anything that cuts down the fat in things the better.
Tuna is a great fish to eat as it is full of antioxidants. It is considered to be an oily fish and packed with nutrients!
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I use spring onions in the filling because they are not as sharp as regular onions. The cook time for these hot sandwiches is fairly short so you want an onion that won't give too harsh or overpowering a flavor.
If you can't get sweet pickle relish, feel free to substitute chopped pickles, or even dill relish. Both work very well.
I also like to use a good full fat mayonnaise. Low fat mayo is loaded with sugar. I also like to use a sharp cheddar cheese. You can use less and yet still get a nice impact in flavor!
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HOW TO MAKE HOT TUNA BUNS
These go together very easily and quickly! You can begin by preheating the oven to 350*F/180*C/ gas mark 4. You will also need a baking dish that you can fit the filled buns into snugly.
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Mash together the tuna, mayo, relish, onions, mustard along with the salt and pepper. Stir in the first amount of cheddar cheese.
Fill the buns with this mixture, dividing it equally amongst them. Place into the baking dish next to each other. Sprinkle 1 TBS of cheese over top of each.
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Bake, uncovered, for 25 to 30 minutes, until the filling is hot and bubbly and the buns are golden.
Allow to stand for 5 minutes before serving. Serve warm.
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Depending on what you serve these with you have a hearty supper or lunch. For lunch I would serve with crisp vegetables sticks of potato chips. Children love both.
For a heartier supper I would add a salad on the side and some kind of potato, or even macaroni and cheese. My children always loved it when I served fries with these tasty sandwiches.
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This is one of those recipes where you will find that the basic filling is really tasty, but it's also not hard to charge it up and adapt according to what you have on hand and like.
Try adding some chopped celery for extra crunch, or chopped green or black olives. All are very good.
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This is one recipe where you will find that one tin of tuna will feed the whole family, quite satisfactorily and all will enjoy the results!
There are not too many things that you can say that about. Enjoy!
Hot Tuna Buns
Yield: 4
Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min
These hot tuna buns make a brilliant lunch or light weeknight supper. Quick, easy and delicious. For lunch you can serve them simply with vegetable sticks or potato chips. For supper why not add a salad and some fries!
Ingredients
- 1 (6.5 oz/200g) tin of albacore tuna, drained and flaked
- 1/3 cup (72g) of good mayonnaise
- 2 TBS of sweet pickle relish (In the UK use the one labeled New York Deli relish by French's)
- 2 TBS finely chopped spring onions
- 1/2 tsp Dijon mustard
- pinch salt and black pepper
- 1 cup (120g)of strong cheddar cheese, grated
- 4 hot dog buns, split open
- 4 TBS of grated strong cheddar cheese to finish
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking dish large enough to fit the hot dog buns snug together.
- Mash together the tuna, mayo, relish, onions, mustard along with the salt and pepper. Stir in the first amount of cheddar cheese. Fill the buns with this mixture, dividing it equally amongst them. Place into the baking dish next to each other. Sprinkle 1 TBS of cheese over top of each.
- Bake, uncovered, for 25 to 30 minutes, until the filling is hot and bubbly and the buns are golden.
- Allow to stand for 5 minutes before serving. Serve warm.
Thanks so much for visiting. Do come again!
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.JPG "Beef Stroganoff Casserole")
One of my favorite dishes that I love to make and eat has to be a classic beef stroganoff. Its something I have been making for years and years. Classic Beef Stroganoff has always been a real favorite.
And no small wonder, with its creamy rich and tangy sauce and tender pieces of beef. This recipe I am sharing with you today for a Beef Stroganoff Casserole embodies all the wonderful flavors of the classic dish, but can be made in a fraction of the time.
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You can either make it with lean ground beef or chopped leftover roast beef. If you are like me you are always looking for new ways to incorporate your leftovers into your menus in a delicious way that isn't boring.
This tasty casserole does just that, but the good news is that you can still make it even if you don't have any leftovers. I find that most dishes which use ground beef can be easily adapted to use chopped leftover roast beef, and vice versa!
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WHAT YOU NEED TO MAKE BEEF STROGANOFF CASSEROLE
Simple every day ingredients. With the exception of the mushrooms and sour cream, they are things I always have in my kitchen.
It may look like a long list, but it really isn't. Most are very simple store cupboard ingredients.
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- 6 ounces (170g) egg noodles
- 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
- 1 1/4 TBS of butter
- 2 ounces (60g) mushrooms, washed and chopped
- 1 small onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 TBS all purpose plain flour
- 3/4 cup (180ml)beef stock
- 1/2 TBS Worcestershire sauce
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
- 1/3 cup (40g) sour cream
- 1/4 cup (30g) freshly grated white cheddar cheese
- 1/4 cup (30g) dry bread or cracker crumbs
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The recipe uses egg noodles, but don't worry if you don't have any. Mafalda, Fettuccini, or any other flat noodle will work very well. You could even use elbow macaroni, although it is not strictly traditional.
I always grate my own cheese. Those pre-grated cheeses have something added to them to make them flow easily. I just prefer to grate my own.
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I use full fat sour cream for this and cannot say with impunity if using low fat sour cream would work or not.
I just use ordinary white closed cup mushrooms, and a good condensed stock, which I dilute with boiling water to make the full amount needed.
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HOW TO MAKE BEEF STROGANOFF CASSEROLE
This is really a simple casserole to make. I love dishes like this that go together quickly and easily. Nothing could be simpler.
Cook the egg noodles (or whichever pasta you are using) according to the package directions. Drain, rinse and set aside in a bowl.
If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
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Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes.
Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef. Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream.
Pour this mixture over top of the egg noodles in the bowl and toss everything together to coat evenly with the sauce.
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Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
Melt the remaining butter and toss with the bread crumbs.
Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.
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This is a casserole which is also very easily doubled or tripled to feed more than two people. If you do double or triple it, the timings will remain the same.
This can totally be made a day ahead of when you want to serve it. Simply cover it with plastic wrap and chill. Bring it to room temperature prior to baking it.
If you are making it ahead I would not add the cheese and bread crumb topping until just prior to baking.
I don't recommend freezing it because of the sour cream, which may separate.
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This is a casserole that goes very well with crusty bread or toasty garlic bread. A salad on the side is also very nice.
Steamed vegetables also go very well. I really hope that you will be inspired to want to make this delicious casserole and that you enjoy its rich creamy flavors! Ground beef or roast beef, both versions are delicious!
Beef Stroganoff Casserole
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
This hearty weeknight dinner can either be made with ground beef or leftover roast beef, chopped. It's rich flavors and lush creamy sauce make it a real favorite with everyone.
Ingredients
- 6 ounces (170g) egg noodles
- 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
- 1 1/4 TBS of butter
- 2 ounces (60g) mushrooms, washed and chopped
- 1 small onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 TBS all purpose plain flour
- 3/4 cup (180ml)beef stock
- 1/2 TBS Worcestershire sauce
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
- 1/3 cup (40g) sour cream
- 1/4 cup (30g) freshly grated white cheddar cheese
- 1/4 cup (30g) dry bread or cracker crumbs
Instructions
- Cook the egg noodles according to the package directions. Drain, rinse and set aside in a bowl.
- If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
- Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
- Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes. Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef.
- Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream. Pour this mixture over top of the egg noodles in the bowl and toss to coat.
- Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
- Melt the remaining butter and toss with the bread crumbs.
- Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Thanks so much for visiting. Do come again!
As soon as I saw this Blueberry Butter Swim Biscuit on The Country Cook I just knew that I wanted to bake them. I adore biscuits and I love blueberries. The two together just had to be good.
Today was the day. I had picked up a package of blueberries yesterday just to do this recipe. It was a miserable rainy wet day. My father was coming for supper. What better excuse could there be!
If you are a fan of North American Biscuits you are going to just love this version of Butter Swim Biscuits. Butter swim biscuits are soft and fluffy biscuits that bake in a pan loaded with butter.
There is no butter in the biscuits themselves, but with plenty of butter in the baking tin, you don't need it. These bake up light and fluffy with a lovely buttery crust, and crispy outside edge.
Tangy from the use of buttermilk, buttery and delicious with a crisp exterior and crisp buttery edges, Buttermilk Swim Biscuits are some of the tastiest and easiest biscuits to put together.
This recipe takes that idea one step further in that an abundance of sweet blueberries are folded into the batter prior to baking. This means that all that biscuit scrumminess is enhanced and studded with sweet pockets of tasty blueberries!
A sweet drizzle glaze finishes them off perfectly.
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WHAT DO YOU NEED TO MAKE BLUEBERRY SWIM BISCUITS
Its simple really. Nothing out of the ordinary. I bet you have pretty much everything in your kitchen right now to make these.
- 1/2 cup (125g) butter, melted
- 2 1/2 cups (350g) plain all purpose flour
- 1/4 cup (50g) granulated sugar)
- 1 TBS baking powder
- 1/2 tsp salt
- 1 3/4 cups (420ml) buttermilk (see notes)
- 1 1/2 cups (190g) fresh blueberries
For the glaze:
- 1 cup (130g) icing sugar, sifted
- milk to thin
First of all there is no substitute for real butter. If you are making these you need to be using real butter. Only butter will give you that delicious flavor and crust.
I have used Swerve sugar substitute in these today, but regular granulated sugar is best if you are a person who doesn't need to worry about sugar.
You can easily make your own buttermilk substitute if you have no buttermilk in the house. I have given you instructions on how to do that in the notes to the recipe. Today I used the yogurt/milk substitute.
Don't worry if you only have frozen blueberries. You can use these if you wish, but you do have to thaw them out first.
Frozen berries will be a bit juicier than fresh berries, so do drain them well in a colander while you are thawing them out and pat them dry really well with paper kitchen toweling before folding them into the recipe.
Having said that, I do believe that fresh berries will give you the nicest results.
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HOW TO MAKE BLUEBERRY BUTTER SWIM BISCUITS
These have to be the easiest biscuits you can make. Don't confuse the term biscuits with the name that people in the UK use to describe cookies. These are not cookies. They are a quick bread similar to, but not quite the same as a scone.
You will need a 9-inch square baking pan to make these delicious quick breads!
Preheat the oven to 450*F/225*C/ gas mark 7. Have ready a 9 inch square baking tin that you have lightly sprayed with low fat cooking spray.
Pour the melted butter into the baking tin.
Whisk the flour, salt, baking powder and sugar together in a bowl. Add the buttermilk all at once and stir to make a sticky dough. If it seems too dry, add a bit more buttermilk.
Gently fold in the blueberries.
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Spread the sticky batter in the pan with the butter. Some of it will run over the top of the batter, but that is what you want. Spread the batter into the edges as best as you can. I find damp hands help.
Using a sharp spatula, cut the dough into 9 squares. Bake in the preheated oven for 15 minutes, rotate the pan and bake for a further 10 to 15 minutes.
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When done they will be golden brown and a toothpick inserted in the center will come out clean. Remove from the oven and cut the biscuits back into 9 squares working on the lines from the previous cuts.
Whisk together the icing sugar and just enough milk to give you a drizzle icing. Drizzle over the warm biscuits. Serve warm.
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The only way these could get more delicious would be if you added a few drops of lemon juice to the glaze in place of the milk. Lemon and blueberries are beautiful partners.
To further enhance the flavor of lemon you could rub the zest of one lemon into the sugar before adding it to the flour mixture when whisking the dry ingredients together. I did not have any lemons in the house today, or I would have definitely done that.
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In making these I found them to be very similar to a recipe I shared with you back in 2015 for Cheddar Pan Biscuits.
In that case the dough is filled with cheddar cheese and herbs, patted out and cut into strips. The strips are then rolled in melted butter in the baking pan, folded in half and placed into the pan until you have used up all the dough.
They are fabulously tasty as well! I highly recommend.
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Whatever or however you decide to serve these, I promise you, you and your family are in for a real treat!!
Blueberry Butter Swim Biscuits
Yield: 9
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
These have to be some of the easiest blueberry biscuits to make. Enjoy them as a breakfast bread or a dessert. They are delicious!
Ingredients
- 1/2 cup (125g) butter, melted
- 2 1/2 cups (350g) plain all purpose flour
- 1/4 cup (50g) granulated sugar)
- 1 TBS baking powder
- 1/2 tsp salt
- 1 3/4 cups (420ml) buttermilk (see notes)
- 1 1/2 cups (190g) fresh blueberries
For the glaze:
- 1 cup (130g) icing sugar, sifted
- milk to thin
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Have ready a 9 inch square baking tin that you have lightly sprayed with low fat cooking spray.
- Pour the melted butter into the baking tin.
- Whisk the flour, salt, baking powder and sugar together in a bowl. Add the buttermilk all at once and stir to make a sticky dough. If it seems too dry, add a bit more buttermilk.
- Gently fold in the blueberries.
- Spread the sticky batter in the pan with the butter. Some of it will run over the top of the batter, but that is what you want. Spread the batter into the edges as best as you can. I find damp hands help.
- Using a sharp spatula, cut the dough into 9 squares.
- Bake in the preheated oven for 15 minutes, rotate the pan and bake for a further 10 to 15 minutes.
- When done they will be golden brown and a toothpick inserted in the center will come out clean. Remove from the oven and cut the biscuits back into 9 squares working on the lines from the previous cuts.
- Whisk together the icing sugar and just enough milk to give you a drizzle icing. Drizzle over the warm biscuits.
- Serve warm.
Notes
If you don't have buttermilk you can make your own. There are two methods. One: Add 2 TBS lemon juice to your measuring cup and fill with whole milk to the amount needed. Leave to clabber for 10 minutes. Two: Whisk together equal parts of full fat Greek yogurt and whole milk to give you the amount of buttermilk needed.
Thanks so much for visiting. Do come again!
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