Savory Tuna Roll

This was my mother’s easy to make and please everyone tuna dish. Measurements may not be exact as she rarely measured the ingredients and hardly ever wrote down recipes. Have made this many times and it is pretty close to what I remember having as a child.

Savory Tuna Roll

1 cup all purpose flour
1/2 tsp salt
1/3 cup shortening
1/2 cup shredded cheddar cheese
3-4 Tbsp cold milk

Sift flour and salt together; cut in shortening and cheese to size of small peas. Sprinkle milk over mixture while stirring with a fork until dough holds together. Wrap in wax paper and refrigerate while making filling.

1 Tbsp butter
1 Tbsp chopped onion
1 Tbsp flour
1/4 cup milk
1/4 tsp salt
1 tsp Italian seasoning
1 (6 oz) can tuna, drained well and flaked
2 Tbsp minced fresh parsley or 1 1/2 tsp dried
Dash of black pepper
1 egg, slightly beaten

Melt butter and saute onion. Blend in flour; add milk, salt, and pepper. Bring to a boil, stirring constantly. Remove from heat and stir in tuna, parsley and egg; set aside.

Roll pastry to a 12 X 7" rectangle. Spread filling down the center and roll up. Moisten edges and seal ends. Put roll on an ungreased nonstick cookie sheet, seam side down; brush with milk. Using the tines of a fork, stick roll a few times. Bake @ 400 degreesfor 35-40 minutes or until golden brown.