Monday, January 24, 2011

Bunwich Kind of Day...

There are times when all I want to eat for the weekend is food on buns: that was this weekend. 
Friday night, we had tuna buns and Saturday morning we had breakfast on a bun. Here is how it breaks down:

RECIPE: Tuna Buns

1/2 medium red onion diced finely
juice of 1 lemon
2 tbsp sweet chili sauce
>> place all into a small bowl to soak while you make the rest
2 cans tuna, drained
2 tomatoes, diced
1/2 cucumber, diced
1/4 bunch flat leaf parsley, chopped
1/2 cup mayo
>Dump the tuna into a bowl and put in each vegetable as it is chopped. Once it is all in the bowl, add the onion, lemon, and sweet chili. Stir it all around and serve!
This tuna salad has also had chunks of cheese, bbq sauce instead of sweet chili, sunflower seeds, bell peppers, and other random veggies diced into it (a great place to hide minced cauliflower or broccoli stems). It is eaten on sandwiches, buns, flat bread, and leaves of firm lettuces and cabbage; eaten cold or broiled with cheese.

RECIPE: Breakfast Buns
Optional Ingredients:
Onion (sautéed or fresh)
Sautéed mushroom
Brown beans
Cream cheese
Sauté the onions and/or mushrooms, cook the bacon and/or sausage, and heat the beans through.
Slice whatever other ingredients you are using and have them ready. Prepare the buns; I put cream cheese on the bottom, followed by sautéed onions then marble cheese. On the other half I put mayo, ready for tomato and cucumber.
Fry the eggs; basted or scrambled work for us. Once the egg is ready, place it into the bun and add the other toppings (tomato and cucumber for me). 
Season with salt and pepper as desired and ENJOY!!
What do you do when you have a big bag of buns to use up?

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