This is a recipe from a 1960 McCall's magazine for a Savory Tuna Roll. I would like to point out that food styling has come a long way since 1960. Seriously, everything I see in these old magazines looks like dog food at best.
People ate a lot of tuna back in the 1960's, or at least there were constant efforts being made to try to get people to eat tuna, as evidenced by the plethora of tuna recipes in the women's magazines. In the intervening years, canned tuna has changed very little. There has been the more recent additions of the tuna in a pouch, and a few flavored tunas, but really, tuna is tuna. It's not a very sexy food, and with recent reports on the rising amount of mercury being found in tuna, it is now considered safe only in very small quantities. Worse yet, albacore tuna has 3 times the mercury of light tuna, and should not be eaten by children at all. My children could feel the effects of those well meaning tuna sandwiches I fed them all these years well into the future. Strike three for mommy.
But back to the issue at hand, that being this tuna roll of questionable visual appeal. Top Chefs, help me here. I feel certain you could do it with some other, less dangerous seafood product. Let's get started.
Savory Tuna Roll by Ann Pillsbury
Savory Tuna Roll Crust
Sift together 1 cup flour and 1/2 tsp salt [Pillsbury All Purpose Flour]
Cut in 1/3 cup lard until the size of small peas
Stir in 1/4 cup shredded cheddar cheese
Sprinkle 3-4 Tbl water over the mixture, working with a fork until the dough comes together to hold together.
Refrigerate while you have a drink and make the filling.
Savory Tuna Filling
Saute 2 Tbl onion in 2Tbl butter until tender
Blend in 1 Tbl flour [Pillsbury All Purpose Flour]
Add 1/4 cup evaporated milk
1/4 tsp salt
1/8 tsp marjoram
1/8 tsp thyme
1/16 tsp pepper [Really? Seriously, just grind a little pepper in there.]
Bring to a boil, stirring constantly. Remove from heat.
Stir in 1 can of tuna, 1/3 cup chopped parsley, and 1 slightly beaten egg minus 1 Tbl egg for topping.
Have another drink.
Assembling the Tuna Roll
Roll the pastry on a floured surface into a 12" x 7" rectangle
Spread the filling lengthwise down the center.
Moisten edges. Fold sides around filling to meet.
Seal sides and ends.
Place seam side down on an ungreased baking sheet.
Brush with the reserved egg. Prick the top.
Bake at 400°F for 35 to 45 minutes while you have a few more drinks.
Serve with a hot cheese and vegetable sauce.
As with all our recipes, if you actually try the recipe, and you take a picture and send it to us, we will post it in our Retro Chef Gallery, along with a link to your blog or website of choice.
Cool tool for draining canned tuna Blue Tuna Press, 4 1/2" x 3 1/2" x 1" (Google Affiliate Ad)