Tuna Pinwheels Recipes

TUNA PUFF PASTRY PINWHEELS

Steps:

• Preheat your oven to 200 degrees C (390 F). Prepare a baking tray with baking paper.Remove the puff pastry from the freezer and defrost. Return pastry to fridge once desfrosted to keep chilled.
• Finely chop your onion, and fry gently in olive oil for about 8-10 minutes, or until slightly caramelised. Set aside to cool.
• Drain the can of tuna and add to a medium size bowl. Mash to break up any large pieces.
• Add the cooked onion and remaining ingredients to the tuna, and mix well to combine.Check that the seasoning is to your taste, adding more salt, pepper or lemon zest if necessary.
• Top the pastry with your tuna mixture. Evenly spread mixture, being sure to leave a small gap around the edge of the pastry.Using the back of a spoon or rubber spatula, press down on the mixture to compact it.
• Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, keeping it as tight as possible, until you have come to the end of the roll.Return the puff pastry to the refrigerator for about 15 minutes to firm up.
• Using a serrated knife, trim the ends and discard.Then, using the same knife, slice each pinwheel approximately 1.5 cm (1/2 ") thick.
• Place your pinwheels on a baking tray. If a little mixture falls out, just push it back in gently. See Note 7.
• Bake for 15-20 minutes, or until golden brown and the pastry is cooked through.Serve warm from the oven or allow to cool to room temperature (this is my favourite way to enjoy them!)
• If making in advance, store in the fridge in an airtight container for up to 4 days. Reheat in a pre-heated oven at 180 degrees C (350 F) for about 7 minutes to crisp the pastry.They also freeze well. Allow them to cool completely then arrange them on a single layer on a baking tray and place in the freezer. When frozen, you can store them in an airtight container or zip-lock bag for up to two months. You can reheat them from frozen by placing in a pre-heated oven at 180 degrees C (350 F) for about 10 minutes.

MOTHERS BEST TUNA PINWHEELS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Sift flour, baking powder, and salt together.
• Blend in shortening.
• When mixture looks like coarse corn meal, add milk.
• Turn onto floured board.
• Roll out into a sheet 8 inches square.
• Mix tuna, celery, onion, parsley, and 6 tablespoons cream of mushroom soup together. Cover dough.
• Roll up like a jelly roll.
• Cut into 8 slices.
• Place slices close together on a greased baking sheet, cut side down.
• Bake 30 minutes or until brown.
• Meanwhile, for the sauce, heat milk and rest of can of cream of mushroom soup.
• Stir in cheese and cook until bubbly, stirring constantly.
• Serve sauce over pinwheels.

TUNA PINWHEELS

Steps:

• Add the cream cheese and dill weed to a small bowl and mix together until fully combined.
• Wash the cucumber in cold water, then cut it in half and chop half of it into small pieces.
• Spread ¼ of the mixture onto each tortilla.
• Spread ½ can of tuna onto each tortilla.
• Sprinkle ¼ of the cucumber chunks onto each tortilla.
• Starting at one end of each tortilla, start rolling, and roll until you meet the other end.
• Chill for 1 hour in the refrigerator.
• Cut into 1 inch pieces, arrange flat on a platter to serve.

TUNA AND PICKLE PINWHEELS

Steps:

• Mix the mayo with the tuna. Spread on the tortilla. top with shredded lettuce. line with pickles and roll up the tortillas. Cut into 4-6 pieces. Will look like pinwheels. Don't forget to pack with an ice pack.