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Creamed Tuna Puff

A light souffle bread is served under the creamy tuna topping.

This recipe makes 6 servings
Bread Flour1+1/4 cups
Active Dry Yeast2+1/4 tsp
Sugar2 TBSP
Salt1/2 tsp
Milk1/2 cup
Water1/4 cup
Butter or margarine1/4 cup
Tuna1 can (6+1/2 oz.), drained
Cream of mushroom soup1 can (10+1/2 oz.), undiluted

In large mixer bowl, combine flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter to 120-130°F (butter does not need to melt); add to flour mixture. Separate eggs, placing yolks in flour mixture and whites in small mixer bowl. Blend flour mixture at low speed until moistened; beat 3 minutes at medium speed. Cover; let rise in warm place until light and bubbly, about 30 minutes. Stir down better. Beat egg whites until stiff; fold into batter. Combine tuna and mushroom soup; spoon into ungreased 8-inch square pan. Spoon batter over to cover tuna mixture. Bake at 375°F for 40 to 45 minutes until golden brown. Serve immediately, inverting servings.


Baker's Tip: A 1-lb. can flaked salmon or 2 cups cooked, cubed chicken can be used for the tuna; prepare as directed.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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