Tuna Salad Coneys

These Tuna Salad Coneys take a classic we all know and turn it into a hot, cheesy sandwich that is full of flavor. Make up the tuna salad ahead of time or even freeze the unheated sandwiches in foil and pull out for a quick weeknight meal.

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: American

Keyword: tuna salad coney

Servings:

Calories: 418kcal

Author: Barbara

Ingredients

1 cup American cheese Velveeta, cubed
3 hard boiled eggs chopped
5 ounces canned tuna in water, drained and flaked
2 Tablespoons green pepper chopped
2 Tablespoons onion chopped
2 Tablespoons sweet pickle relish
1/2 cup mayonnaise
4 Hot dog or Hoagie Buns buttered

Instructions

Lightly mix together all ingredients except for Hoagie Buns.
Butter the inside of buns, fill with tuna salad.
Wrap each sandwich individually in aluminum foil.
Heat on a cookie sheet for 30 minutes in a 250 degree F oven.
These will fill 4-6 Hoagie buns depending on how much tuna salad you put in the buns or you can use a whole pack of hot dog buns.

Notes

- One of our favorite kitchen tips is to hard boil extra eggs (you need 3 for this recipe) to have as snacks, use on salads or in other recipes later in the week.
- Be sure to drain the tuna before flaking it and adding to the rest of the ingredients.
- Use Miracle Whip instead of Mayo, if desired.
- Dice up dill pickles or sweet pickles to use instead of relish.
- Instead of serving in a hoagie, put the mixture in a pita instead. Heat in the same manner to melt the cheese melt.
- Swap tuna for chicken or ham.
- The nutritional information below is auto-calculated and can vary depending on the products used.

Nutrition