Tasty Tuna Turnovers Recipes

TUNA BURGERS RECIPE BY TASTY

Steps:

• Combine the tuna, olive oil, panko, parsley, chives, garlic, salt, pepper, paprika, and egg in a large bowl until evenly mixed.
• Divide the mixture into 4 portions and form patties with your hands.
• Heat a drizzle of olive oil in a large skillet over medium-high heat.
• Place the patties in the pan and cook for 3-5 minutes on each side, until golden brown.
• Serve on whole wheat buns with your preferred toppings.
• Enjoy!

CHEESY TUNA CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!

EASY TUNA FISH TURNOVERS

Steps:

• Combine the ingredients and place half on each pie crust to about 1" from the edge and fold over crimp and slash top 3-4 times.
• Bake for 20 minutes at 425 degrees F.

CRUNCHY TUNA TURNOVERS

Steps:

• In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal., Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375° for 18-21 minutes or until golden brown.

TASTY TUNA TURNOVERS

Steps:

• In a small bowl, combine the tuna, egg, celery and mayonnaise; set aside. Separate crescent dough into eight rectangles; seal perforations. Top each with tuna mixture and cheese. Fold in half; pinch edges to seal. , Place on an ungreased baking sheet. Bake at 425° for 10-15 minutes or until golden brown.

TUNA TURNOVERS

Steps:

• Combine all ingredients except biscuit dough.
• Prepare biscuit dough - or open the tube :).
• If homemade dough, roll out to 1/8-to 1/4 inch thickness. If premade biscuit dough, flatten out each biscuit a bit - I divide them in half if they're the big fat type.
• Cut into 4-inch squares or rounds.
• Place about 2 1/2 T filling onto each dough piece, fold over and pinch to seal.
• I don't bother sealing these all the way - just roll them up and pinch closed across the top. Some of the filling may sneak out the ends, but I prefer them this way.
• Bake 15 minutes in a 400 degree oven.
• To freeze: Bake as directed and allow to cool. Wrap in plastic wrap and then place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
• To serve: Allow to thaw in fridge or microwave. Good warm or cold.

TASTY TUNA BURGERS

Steps:

• Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
• Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
• Serve on buns with tomato slices and lettuce leaves, if desired.

TASTY TUNA STEAK

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
• Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
• Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

TASTY TUNA STEAKS

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

POTATO AND TUNA TURNOVERS

Steps:

• Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in heavy large pot. Add enough cold water to cover. Partially cover pot. Bring to simmer over medium heat. Simmer 10 minutes. Remove eggs. Continue simmering until potatoes are tender, about 15 minutes longer. Drain. Transfer potatoes to large bow. Crack eggs; remove shells. Add eggs to bowl with potatoes. Using fork, coarsely mash potatoes and eggs. Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.
• Line 2 baking sheets with plastic wrap. Stack phyllo sheets on work surface. Using shears and a 9-inch plate as a guide, cut phyllo into 18 rounds. Working quickly, stack 3 phyllo rounds on work surface. (Cover remaining phyllo sheets with plastic, then damp kitchen towel to prevent drying.) Place generous 1/4 cup filling in center of phyllo. Sprinkle with 1/6 of parsley. Brush edge with oil. Fold phyllo to form half-moon, pressing slightly. Fold edge over, pressing to seal. Transfer turnover to baking sheet. Repeat with remaining phyllo, filling, parsley, and oil.
• Line baking sheet with 3 paper towels. Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Slide 1 turnover into oil. Fry until bottom is golden, about 1 minute. Using slotted spatula, transfer turnover onto plate; tuno over. Slide back into oil. Fry until bottom is golden, about 1 minute. Drain on baking sheet. Repeat with remaining turnovers.

CRUNCHY TUNA TURNOVERS

Steps:

• In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal.
• Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375 degrees F for 18-21 minutes or until golden brown.