Tuna melts are a perennial comfort food favorite. Some are toasted, others grilled, but this one's in a class by itself.
We are well into Lent, but recently, a Friday sneaked up on me. Whoops.
In our church, we abstain from eating meat on Fridays during these six holy weeks. It's a way of humbling ourselves to simplicity and frugality.
In ancient times, only the very wealthy could afford meat. For us, it's minimal discipline. For Jesus and his followers, a small meal of only bread and fish was common.
Here's what happened. I had already started a batch of dough to make Runzas. I caught myself just in time. The ground beef filling would have to wait for another day!
Suddenly, it occurred to me. Why not fill a yeasty bread pocket with tuna? After all, who doesn't love tuna melts? Basic comfort food, isn't it?
Years ago, hot tuna sandwiches were all the rage. Tasty little foil-wrapped tuna sandwiches were stacked in crock pots to stay hot. They were popular at post-game get-togethers and school dances.
Back then, farmers in the harvest field chowed down happily on them when they stopped to eat a quick meal. Why couldn't tuna be baked inside a runza?
Runza comes from the Low German word "runsa." which describes the shape of a soft, round belly. I could go for some tuna in my belly!
This yummy-sounding tuna salad recipe with melty cheese and salty olives seemed perfect to stuff inside of a hot sandwich.
Mash some hard-cooked eggs.
Add grated cheddar cheese, onion, olives, pickle relish, and mayo to well-drained tuna.
Instead of cabbage and beef, fill the dough with tuna salad!
Pinch the pockets shut.
Bake them seam side down until they are golden brown, then brush them with melted butter.
Serve them alongside pickles and potato chips! Good eating!
Great news! They reheat beautifully in a low oven or microwave.
I was super pumped about how well these turned out! My husband liked them so much he ate two! So, I went crazy and came up with several ideas for changing up our beloved Runzas!
What do you think of these ideas?
Corned beef and cabbage Runzas.
Italian Runzas with pepperoni, beef, and mozzarella cheese.
Vegetarian Runzas with beans, cabbage, onions and carrots
Breakfast Runzas with eggs, ham, and cheese.
Mexican Runzas with refried beans, beef, onions, and cheese.
Who knows what else we can dream up together! Ooooh! How about dessert Runzas with apple cinnamon filling?
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Love, GB (Betty Streff)
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