Easy Tuna Fish Turnovers Recipes

CRUNCHY TUNA TURNOVERS

"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

Crunchy Tuna Turnovers image

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.

Ingredients

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

TUNA TURNOVERS

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

Tuna Turnovers image

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

Ingredients

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)

TASTY TUNA TURNOVERS

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

Tasty Tuna Turnovers image

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.

Ingredients

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

THE BEST TUNA SALAD

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

The Best Tuna Salad image

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

POTATO CHIP ENCRUSTED TUNA TURNOVERS

I was recently given quite a few cans of tuna, so I dug into my collection of tuna recipes to see what I could come up with. I used to make these turnovers for my daughter when she was little; she loved them! Sometimes I would wrap them well in aluminum foil, put them in a wide mouth thermos, and they would still be warm come lunch time at school. These are a snap to prepare, and are thrifty and good. The potato chip crust makes them a little 'special', for kids and adults! They can be made into a hearty appetizer by tearing the dough for each biscuit in half and halving the filling.

Provided by Martha Price @karenella1

Categories Fish

Number Of Ingredients 9

Potato Chip Encrusted Tuna Turnovers image

Steps:

Pre-heat oven to 375 degrees.
Combine the tuna with the salt and pepper, cheese, olives, and mayonnaise.
Separate the biscuit dough into 10 biscuits; roll or press each into a four or five-inch circle. Spoon about 1/4-cup of the tuna mixture onto the center of each biscuit. Fold the dough in half over the filling; press edges with a fork to seal. Make two or three 1/2-inch slits on each top.
Brush each turnover on each side with the beaten egg, then press both sides into the crushed potato chips. Bake on an ungreased cookie sheet for 18 to 24 minutes until deep golden brown.

Ingredients

2 - 6.5 oz can(s) tuna, drained and flaked
2 0r 3 dash(es) black pepper
- salt, to taste
1/2 cup(s) cheddar cheese, grated
1/3 cup(s) sliced green olives (or black)
1/3 cup(s) mayonnaise
1 can(s) refrigerated 'big & flakey' biscuits
1 - egg, beaten
1 cup(s) crushed potato chips