Oven Baked Tuna Fish Rolls Recipes

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.

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.

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Steps:

• Season the filets with salt, pepper and lemon. Macerate for 30 minute.
• Cook the spinach in a casserole until is dry.
• Put some spinach, cheese and cream inside each fillet, then rolled up.
• Put the rolls in a greased baking dish. Add some spinach, cheese and cream over each roll.
• Cover the dish with foil and bake 350 degree oven, check the fish, bake until the cheese is grilled.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
• In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
• Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.