Tuna Braid Recipes

TUNA SPINACH BRAID

Steps:

• In a small bowl, combine spinach, tuna, cottage cheese, Parmesan cheese and garlic; set aside., Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14x10-in. rectangle., Transfer dough to a greased 15x10x1-in. baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3-1/2-in. strip. Top with mozzarella cheese., On each long side, cut 1-in.-wide strips almost to edge of filling. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg with water and brush over top. Bake at 375° for 18-20 minutes or until golden brown. Serve warm.

TUNA BRAID

Steps:

• Open crescent roll dough and lay out in a rectangle shape on a jelly roll pan
• Mix remaining ingredients. Form a "log" lengthwise down center of dough with tuna mixture.
• Make 1 inch slits in dough perpendicular to tuna mixture. Beginning at either end, alternately fold strips of dough across the center of log, forming a braid.
• Bake 15 to 18 minutes at 375 degrees F until golden brown. Cut into four segments with spatula and serve while hot.

CRESCENT TUNA BRAID

Steps:

• Heat oven to 375°F.
• Combine tuna, eggs, mayonnaise, onion, dill pickle (or relish) and diced tomato.
• Separate dough into 2 long rectangles.
• Place on ungreased baking sheet with long sides overlapping 1/2 inch ; press center seam and pinch perforations together to form one large rectangle (approx. 13.5" x 8.5").
• Spoon tuna mixture lengthwise down center of dough. Sprinkle 1/2 cup cheese over filling.
• Cut slits 1" apart on each side of rectangle from filling to edge.
• To give braided appearance, fold strips of dough across filling, alternating from side to side.
• Bake for 17 to 20 min or until golden brown. Remove from oven; sprinkle with remaining 1/2 cup cheese and sesame seeds.
• Garnish with parsley sprig.

TUNA BISCUIT BRAID

Steps:

• Heat oven to 425°F Grease a small baking sheet.
• Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).
• Add water to biscuit mix, and knead 10 times on a lightly floured surface.
• Pat dough into a 10x12-inch rectangle in the center of the baking sheet.
• Spread tuna mixture evenly down the center of the rectangle.
• Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.
• Bring the opposite strips up and over the filling and seal the ends to form a braid.
• Sprinkle with celery seed.
• Bake 15-20 minutes at 425°F.
• Use two large pancake turners to lift onto serving plate.
• Cut into pieces crosswise.

BRAISED TUNA IN WHITE WINE

Steps:

• Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
• Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
• Add olives, capers and shredded peel and stir to mix with vegetables.
• Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.