A Culinary Throwback: Tuna Tempties

When she was visiting for the holidays, I asked my sister if there are any foods she misses since becoming a vegetarian at least 20 years ago.

She didn't skip a beat. “Tuna Tempties,” she said with a sigh.

Our kitschy family favorite is probably from the 1960s, although it appears in a 1975 recipe collection – the whimsically-named Carefree Cooking with Aluminum Foil. Ahhh, those were the days…

Here’s how the Temptie comes together in the Thomas kitchen: Dice as much dill pickle and onion as you want to mix into a can of tuna. Combine it all in a small bowl, with as much mayonnaise or Miracle Whip as you’d normally use to make tuna salad.

(We were a Miracle Whip family, which has been the topic of some heated debate in my live-in relationships over the years. But I digress...)

And finally, stir in maybe one-third to one-half cup of grated cheddar cheese – again, to taste. Divide the whole mess among hamburger buns (today’s standard tuna can makes three Tempties). Wrap each bun in tinfoil and pop them into a preheated 325-degree oven for 15 to 20 minutes.

As you see in the photo, the results would challenge even the best food stylist. I did what I could. Trust me – it isn’t how it looks, but how it tastes that makes this easy little sandwich a winner.

You’ll find a slightly more complex variation on the website Cooks.com. I stick with the tried-and-true.

I’ve made ‘em twice since my sister left. Please don’t tell her.