Tuna Half Moons Recipes

SMOKED TUNA WITH YOGURT CUCUMBER SALAD

Steps:

• Cut the tuna into thin strips or small cubes and dress very lightly with fresh lemon zest and juice; season to taste with salt and pepper.
• With a small spoon remove the seeds and cut the cucumber into "half moon" pieces. Make a dressing of yogurt and dill; season to taste with salt and pepper and toss with cucumber "half moons". Make a little pile of lemon dressed smoked tuna in the center of each dinner plate and surround it with the yogurt dressed cucumbers.

TUNA EMPANADITAS

Steps:

• Preheat oven to 400°F.
• Pour oil from tuna into a medium skillet. Add onion to skillet and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Mash tuna in a bowl with a fork, then stir in onion, olives, and capers. Season generously with pepper and very lightly with salt.
• Roll out 1 pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Cut out 30 rounds with floured cookie cutter and discard trimmings.
• Put 1/2 teaspoon tuna mixture in center of each round. Hold 1 filled round in palm of your hand, then moisten edge with a finger dipped in water. Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
• Transfer empanadita to an ungreased large baking sheet and press back of a fork onto border to crimp. Form more empanaditas with remaining rounds, then bake on sheet in middle of oven until golden, 20 to 25 minutes. Meanwhile, make more empanaditas with remaining pastry sheet and filling. Bake in same manner. Cool empanaditas on baking sheet on a rack about 10 minutes. Serve warm.

VANILLA HALF-MOONS

Steps:

• In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

HALF MOONS II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
• Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
• Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.

TWO-BEAN AND TUNA SALAD

Steps:

• Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
• Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
• In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

TUNA HALF MOONS

Steps:

• Pre-heat oven to 425 degrees.
• Mix together the tuna, mayonnaise, onion juice, and curry powder.
• Separate the biscuits and with a rolling pin, roll them out approximately 1/4 inch thick.
• Place a spoonful of tuna mixture on one half of dough nd fold the other half over and seal the edges with a little water.
• Press edges with a fork to close.
• Brush tops with butter.
• Bake 8-10 minutes or until golden.
• These are good hot or cold -- and they travel well.