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Tuna Braid Recipe
|Canned tuna||6 Ounce, drained|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooked lima beans||1 Cup (16 tbs)|
|Diced american cheese||1 Cup (16 tbs)|
|Chopped pimento||2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2688 Calories from Fat 1197
% Daily Value*
Total Fat 134 g206.8%
Saturated Fat 40.1 g200.4%
Trans Fat 0 g
Cholesterol 163.2 mg
Sodium 3815.8 mg159%
Total Carbohydrates 246 g82.1%
Dietary Fiber 20.1 g80.6%
Sugars 16.4 g
Protein 122 g243%
Vitamin A 35% Vitamin C 19.1%
Calcium 211.5% Iron 91.4%
*Based on a 2000 Calorie diet
Combine the flour, baking powder and remaining salt in a bowl and mix well.
Place the vegetable oil and milk in a measuring cup; do not stir.
Pour the vegetable oil and milk all at once into the flour mixture.
Stir with a fork until the mixture cleans the side of the bowl and forms a ball.
Knead about 10 times to smooth the dough.
Roll between sheets of waxed paper into a 10x12 inch rectangle.
Place on an ungreased baking sheet.
Spread the tuna filling down the center.
Make seven 3 inch long cuts on each side; fold alternately over the center, braiding to enclose the filling.
Bake at 425 degrees for 20 to 25 minutes or until hot and golden brown.