OVEN BAKED TUNA FISH ROLLS
My mom made these for me while I was growing up. I still make them today - 45 years later! Easy to make and great tasting. You can use lowfat ingredients without changing the taste. You can also adjust ingredients to your liking. My wife adds chopped onions. This recipe is quite flexible.
Provided by Croce
Categories One Dish Meal
Time 1h
Yield 2 rolls, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a bowl, mix the tuna, egg and celery completely.
- Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside.
- In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency.
- Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough.
- Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
- While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin.
- When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.
Nutrition Facts : Calories 613.8, Fat 24.2, SaturatedFat 7.9, Cholesterol 164.6, Sodium 1814.2, Carbohydrate 58.9, Fiber 2.1, Sugar 9.3, Protein 37.9
HOT TUNA BUNS
You can mix the ingredients for these comforting sandwiches ahead of time and then bake them later. They're perfect for lunch or a snack.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the first seven ingredients. Spread about 1/3 cup on bottoms of buns; replace tops. Wrap in foil. Bake at 400° for 10 minutes or until cheese is melted.
Nutrition Facts :
GRILLED TUNA ROLLS
Steps:
- Heat a charcoal grill with hot coals. Brush the grill with oil.
- Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.
- (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)
- For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.
BAKED TUNA ROLLS WITH SAUCE
When I made these for my kids. They thought their mom was a fancy cook. In those days I was no cook, but these are so easy and they are good. Save the crusts for crumbs or feed the birds.
Provided by dolores in paradise
Categories Tuna
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix drained tuna, mayo, Tabasco, lemon juice and salt & pepper to taste.
- Trim crust from bread and roll each slice with a rolling pin.
- Brush one side of bread with melted butter.
- Turn over and spread each slice with tuna mixture.
- Roll up and fasten with toothpicks.
- Bake at 400° 15 minutes till brown and crispy.
- Sauce: Heat soup and milk; add peas.
Nutrition Facts : Calories 921.4, Fat 51.9, SaturatedFat 21.1, Cholesterol 115.5, Sodium 2223.2, Carbohydrate 78.1, Fiber 8.1, Sugar 14.7, Protein 36.8
SPICY TUNA ROLLS
Provided by Food Network
Time 40m
Number Of Ingredients 11
Steps:
- Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
- Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.
SEARED TUNA & AVOCADO ROLLS
Steps:
- Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
- In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
- Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
- Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
TUNA BAKE WITH CHEESE SWIRLS
My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish. , Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls. , Bake, uncovered, 20-25 minutes or until top is lightly browned.
Nutrition Facts : Calories 394 calories, Fat 21g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 1267mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
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