EASY AMERICAN POTATO AND TUNA CASSEROLE
My casserole is amazing! As an aspiring chef, I spend a lot of time in the kitchen. I'm 18 and this is one of my creations. Your family will love this dish for its melted cheese and soft potatoes. It's a good way to get calcium in your diet as well.
Provided by AUDS
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
- Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
- Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
- Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 30.6 g, Cholesterol 97.2 mg, Fat 6.4 g, Fiber 2.9 g, Protein 27.5 g, SaturatedFat 3.3 g, Sodium 557.4 mg, Sugar 3.7 g
POTATO AND TUNA TURNOVERS
Categories Potato Appetizer Fry Tuna Spring Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 6
Number Of Ingredients 9
Steps:
- Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in heavy large pot. Add enough cold water to cover. Partially cover pot. Bring to simmer over medium heat. Simmer 10 minutes. Remove eggs. Continue simmering until potatoes are tender, about 15 minutes longer. Drain. Transfer potatoes to large bow. Crack eggs; remove shells. Add eggs to bowl with potatoes. Using fork, coarsely mash potatoes and eggs. Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.
- Line 2 baking sheets with plastic wrap. Stack phyllo sheets on work surface. Using shears and a 9-inch plate as a guide, cut phyllo into 18 rounds. Working quickly, stack 3 phyllo rounds on work surface. (Cover remaining phyllo sheets with plastic, then damp kitchen towel to prevent drying.) Place generous 1/4 cup filling in center of phyllo. Sprinkle with 1/6 of parsley. Brush edge with oil. Fold phyllo to form half-moon, pressing slightly. Fold edge over, pressing to seal. Transfer turnover to baking sheet. Repeat with remaining phyllo, filling, parsley, and oil.
- Line baking sheet with 3 paper towels. Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Slide 1 turnover into oil. Fry until bottom is golden, about 1 minute. Using slotted spatula, transfer turnover onto plate; tuno over. Slide back into oil. Fry until bottom is golden, about 1 minute. Drain on baking sheet. Repeat with remaining turnovers.
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
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
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
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.
TUNA PATTIES
Easy Recipe for Tuna patties
Provided by lisalovesrice
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Combine egg, tuna, tuna liquid, mustard, and half the bread crumbs. Mix well, shape into four patties. Roll in rest of crumbs.
- Heat oil for frying. Cook tuna patties over medium heat 3 to 4 minutes until browned on one side. Turn gently and cook several minutes longer until browned on other side.
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 Allrecipes Member
Time 30m
Yield 10
Number Of Ingredients 8
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 degrees F for 18-21 minutes or until golden brown.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 19.8 g, Cholesterol 37.7 mg, Fat 17.1 g, Fiber 0.8 g, Protein 13.6 g, SaturatedFat 4.6 g, Sodium 532.6 mg, Sugar 2.7 g
EASY TUNA FISH TURNOVERS
My friend made this for me this weekend for lunch. A nice change from the same old tuna sandwich. She served it with coleslaw and dill pickles. YUMMY!
Provided by tamibic
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients and place half on each pie crust to about 1" from the edge and fold over crimp and slash top 3-4 times.
- Bake for 20 minutes at 425 degrees F.
Nutrition Facts : Calories 786.7, Fat 51.1, SaturatedFat 13.9, Cholesterol 40.2, Sodium 957, Carbohydrate 49.4, Fiber 4.3, Sugar 1.6, Protein 33
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
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.
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POTATO AND TUNA TURNOVERS RECIPE | BON APPéTIT
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- Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in heavy large pot. Add enough cold water to cover. Partially cover pot. Bring to simmer over medium heat. Simmer 10 minutes. Remove eggs. Continue simmering until potatoes are tender, about 15 minutes longer. Drain. Transfer potatoes to large bow. Crack eggs; remove shells. Add eggs to bowl with potatoes. Using fork, coarsely mash potatoes and eggs. Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.
- Line 2 baking sheets with plastic wrap. Stack phyllo sheets on work surface. Using shears and a 9-inch plate as a guide, cut phyllo into 18 rounds. Working quickly, stack 3 phyllo rounds on work surface. (Cover remaining phyllo sheets with plastic, then damp kitchen towel to prevent drying.) Place generous 1/4 cup filling in center of phyllo. Sprinkle with 1/6 of parsley. Brush edge with oil. Fold phyllo to form half-moon, pressing slightly. Fold edge over, pressing to seal. Transfer turnover to baking sheet. Repeat with remaining phyllo, filling, parsley, and oil.
- Line baking sheet with 3 paper towels. Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Slide 1 turnover into oil. Fry until bottom is golden, about 1 minute. Using slotted spatula, transfer turnover onto plate; tuno over. Slide back into oil. Fry until bottom is golden, about 1 minute. Drain on baking sheet. Repeat with remaining turnovers.
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