Crunchy Tuna Turnovers Recipe

5 3 5
Crunchy Tuna Turnovers Recipe
Crunchy Tuna Turnovers Recipe photo by Taste of Home
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Crunchy Tuna Turnovers Recipe

Read Reviews
5 3 5
Publisher Photo
"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."
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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. Yield: 10 servings.
Originally published as Crunchy Tuna Turnovers in Quick Cooking March/April 2004, p39

Nutritional Facts

1 each: 225 calories, 12g fat (3g saturated fat), 35mg cholesterol, 515mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 9g protein.

  • 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
  1. 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.
  2. 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. Yield: 10 servings.
Originally published as Crunchy Tuna Turnovers in Quick Cooking March/April 2004, p39

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Reviews forCrunchy Tuna Turnovers

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MY REVIEW
PrplMonky5 User ID: 6612040 259320
Reviewed Jan. 6, 2017

"These were great!!! I added a tad extra seasoning with the mixture, but that's the only thing I changed. I think next time I might increase the mayo just a tad too (personal preference). These really were great as-is, and something a bit different than the standard tuna casseroles that I make. My husband commented that the biscuits almost had a pretzel-like taste and texture, which we both loved. I'll be making this again!"

MY REVIEW
terratoo User ID: 1743775 67465
Reviewed Feb. 8, 2013

"I have made these for friends as a new twist on a tuna sandwich for lunch. I usually have a salad of fruit or vegetable to go along side. Simple meal rather quick. I also use low sodium and low fat products throughout the ingredients listed and always low salt potato chips and eggbeaters for dipping. I did add some panko crumbs when low on chips for coating, works great, good crunch too."

MY REVIEW
cjb1273 User ID: 2974562 107588
Reviewed Oct. 20, 2009

"Try it with a good chicken salad."

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