Potato And Tuna Turnovers Recipes

TUNA TURNOVERS

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.

POTATO CHIP ENCRUSTED TUNA TURNOVERS

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.

TUNA POTATO SUPPER

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.

ROASTED POTATOES WITH ANCHOVIES AND TUNA

Steps:

• In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
• Drain the potatoes, and let them cool until you can handle them.
• Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
• Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
• Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
• Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

TASTY TUNA TURNOVERS

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.