Potato Chip Encrusted Tuna Turnovers Recipes

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.

Steps:

• For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
• Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

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.