TUNA MELT POTATO WEDGES
A favourite family supper, perfect as an easy after work treat
Provided by Silvana Franco
Categories Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 6. Tip the potato wedges onto a large baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile, mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.
- Tip the potato wedges into four individual or one large heatproof serving dish and spoon over the tuna mixture. Pop back in the oven for a further 12 mins, until bubbling.
Nutrition Facts : Calories 487 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 3.15 milligram of sodium
CREAMY TUNA GARDEN WEDGES
Original Bisquick® mix provides simple addition to these tasty wedges made with tuna and vegetables - perfect for an appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
- Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes.
- Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.
Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Appetizer, Sodium 200 mg
TUNA MELT POTATO WEDGES
Adapted from an issue of BBC Good Food 06 - very quick and kid friendly ! I use reduced fat mayonnaise and I use cooked onions.
Provided by katew
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 220 C.
- Place wedges in single layer on baking sheet.
- Bake for 15 minutes.
- Meanwhile mix mayo, cheese and tuna together.
- Place wedges into heatproof serving dish.
- Spoon over tuna mixture.
- Put back into the oven for 15 minutes till bubbling.
CREAMY TUNA GARDEN WEDGES
This is another one from my Bisquick recipe book. This is a fresh tasting appetizer. You can leave the tuna out for meatless or even add 1 cup of crab meat instead of tuna.
Provided by southern chef in lo
Categories Tuna
Time 2h10m
Yield 18 appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Stir the Bisquick with the boiling water and green onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
- Press dough into ungreased 12-inch pizza pan using fingers dusted with Bisquick.
- Pinch the edges to form 1/2 inch rim. Bake for 10 minutes or until light brown; cool for 10 minutes.
- Stir cream cheese, sour cream, dill weed, garlic powder, and tuna until blended. Spread evenly over crust. Refrigerate for 1 to 2 hours or until chilled.
- Just before serving, top with 3 cups of the mixed fresh veggies and the cheese cut into wedges.
Nutrition Facts : Calories 139, Fat 9.7, SaturatedFat 5.4, Cholesterol 27.6, Sodium 245, Carbohydrate 7.2, Fiber 0.3, Sugar 1.3, Protein 5.9
RANCH TUNA MELT WEDGES
In a recipe rut? Here's a tasty new spin on classic tuna melt sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix and boiling water until soft dough forms. Gather dough into a ball.
- Place dough on surface lightly dusted with Bisquick mix. Roll dough into 13-inch round. Place on ungreased 12-inch pizza pan; pinch edge to form 1/2-inch rim. Bake 6 to 8 minutes or until light brown.
- Meanwhile, in medium bowl, mix tuna, dressing and onions. Spread tuna mixture over crust. Arrange tomato and cheese slices alternately in a pinwheel pattern on tuna mixture. Bake 1 to 2 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 1 g
CREAMY TUNA GARDEN WEDGES
Number Of Ingredients 10
Steps:
- 1. Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms beat vigorously 20 strokes. 2. Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes. 3. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. NUTRITION FACTS: 1 Appetizer: Calories 100 (Calories from Fat 45) Fat 5g (Saturated 4g) Cholesterol 20mg Sodium 200mg Carbohydrate 8g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 12% Calcium 4% Iron 4% DIET EXCHANGES: 2 Vegetable 1 FatBETTY'S TIP: This fresh-tasting appetizer is incredibly versatile! You can leave out the tuna for a meatless treat or replace it with 1/2 to 1 cup chopped cooked crabmeat.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
- Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
- Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
- In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.
Nutrition Facts : Calories 255 g, Cholesterol 23 g, Fat 8 g, Fiber 519 g, Protein 20 g, Sodium 519 g
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