Tuna Turnovers Recipes

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CRUNCHY TUNA TURNOVERS



Crunchy Tuna Turnovers image

"I used to work with a cook who considered this sandwich one of his specialties," says Denise Hollebeke of Penhold, Alberta. "Once I tried it, I could see why. It's a great change from a traditional tuna sandwich."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 8

2 cans (6 ounces each) tuna, drained and flaked
1/2 cup shredded cheddar cheese
1/3 cup mayonnaise
1/3 cup sliced ripe olives
1/8 to 1/4 teaspoon lemon-pepper seasoning
1 tube (12 ounces) refrigerated buttermilk biscuits
1 egg, beaten
1-1/4 cups crushed potato chips

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.

Nutrition Facts : Calories 225 calories, Fat 12g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

EASY TUNA FISH TURNOVERS



Easy tuna fish turnovers image

My friend made this for me this weekend for lunch. A nice change from the same old tuna sandwich. She served it with coleslaw and dill pickles. YUMMY!

Provided by tamibic

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 unbaked nine inch pie crusts, buttered
2 cans solid white tuna
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 cup chopped cashews
1/2 cup sour cream
2 teaspoons lemon juice
2 teaspoons dill weed

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.

Nutrition Facts : Calories 786.7, Fat 51.1, SaturatedFat 13.9, Cholesterol 40.2, Sodium 957, Carbohydrate 49.4, Fiber 4.3, Sugar 1.6, Protein 33

TASTY TUNA TURNOVERS



Tasty Tuna Turnovers image

You'll have both kids and adults eating out of your hand with these speedy and simple pockets of tuna, celery and cheese tucked in a warm, flaky crust. Thanks to Brenda Rohlman from Kingman, Kansas for sharing the recipe.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 can (7 ounces) tuna, drained and flaked
1 hard-boiled large egg, chopped
1/4 cup chopped celery
1/4 cup mayonnaise
2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 275 calories, Fat 18g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 483mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.

TUNA TURNOVERS



Tuna Turnovers image

This is one of those recipes that is so beat up that it fell out of the book - The More with Less Cookbook by Doris Janzen Longacre. I learned a lot from this cookbook when I was a newlywed and new mother figuring out how to plan meals. These are great if you make your own biscuit dough but they're super easy if you use the refrigerated kind!

Provided by pattikay in L.A.

Categories     Tuna

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 (6 ounce) can tuna, drained
1 cup shredded cheddar cheese
1/3 cup chopped celery
mayonnaise (enough to moisten)
2 teaspoons sweet pickle relish (not in orginal recipe, but that's how we like it)
1 teaspoon chives (or onion, finely chopped, I never add this actually, but if you love onions, go for it!)
biscuit dough (homemade or refrigerated)

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.

Nutrition Facts : Calories 179.6, Fat 11.5, SaturatedFat 6.5, Cholesterol 45.8, Sodium 219.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.7, Protein 17

POTATO AND TUNA TURNOVERS



Potato and Tuna Turnovers image

Categories     Potato     Appetizer     Fry     Tuna     Spring     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 6

Number Of Ingredients 9

12 ounces potatoes, peeled, quartered
2 large eggs
1 3/4 teaspoons salt
1 6-ounce can tuna packed in oil, drained, 2 tablespoons oil reserved
3/4 cup chopped green onions
1 tablespoon drained capers
18 sheets frozen phyllo pastry, thawed
1/4 cup chopped fresh Italian parsley
1/4 cup vegetable oil plus additional vegetable oil (for frying)

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.

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