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Tuna Crescent Ring Recipe

Tuna Crescent Ring Recipe

This is really easy to throw together, and I often use it when I am too tired to fix anything else. —Julia Bivens, Martinsburg, West Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 can (12 ounces) albacore white tuna in water
  • 1 cup frozen peas and carrots (about 5 ounces)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons dried minced onion
  • 1 teaspoon Italian seasoning


  • 1. 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.
  • 2. 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).
  • 3. Bake 15-20 minutes or until golden brown and heated through. Yield: 4 servings.

Nutritional Facts

1 slice: 506 calories, 30g fat (8g saturated fat), 56mg cholesterol, 1044mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 28g protein.

Reviews for Tuna Crescent Ring

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Reviewed Dec. 14, 2017

"My kids loved this and so did I. It was so tasty they even ate the vegetables!"

Reviewed Sep. 13, 2017

"I have made something similar to this many years ago as a new bride. For a delicious gravy, make a white sauce and add freshly chopped chives after removing it from the heat. Let the sauce rest for a few minutes to pick up the chive flavor. Yummy!"

Reviewed Mar. 30, 2015

"We didn't care for the taste of the filling. Might make again but with a different recipe for tuna filling. Also, in my opinion, this is better for lunch than for dinner."

Reviewed May. 11, 2014

"I have made this a few times and it is one of my favorites. I do leave out the mustard but that's a preference. I also thaw the vegies first. It's a great light recipe."

Reviewed Jan. 12, 2014

"I lost this recipe over a year ago and had to go on a search for it after my daughter asked me to make it for supper again. Def a keeper, we just put as much of the mustard in it as my daughter doesn't like that. A nice twist on tuna salad sandwiches for sure."

Reviewed Mar. 9, 2013

"I made a variation of this by substituting fat-free salad dressing for real mayo and used frozen mixed veggies instead of the peas & carrots called for in the recipe. It turned out great and is a keeper!"

Reviewed Jan. 9, 2012

"If to follow the recipe it will be dry and too much Dijon mustard so I have cooked next time with some changes and it was pretty good. I left little bit juice from tuna and put more mayonnaise, instead of Italian seasoning I added black pepper."

Reviewed Dec. 17, 2011

"This is one of my family's concrete tuna favorites for supper! The filling is so flavorful and good! We just love it! My kids love that it is in the ring shape! We made the filling, cook it in the microwave for a few minutes (because of the frozen peas and carrots), and serve it on bread for warm tuna sandwiches! YUM!"

Reviewed Nov. 22, 2011

"Really enjoyed this recipe! An easy family pleaser. I came searching for the recipe many months after I made it the first time-a sign of a keeper!"

Reviewed May. 18, 2009

"If one uses shredded cooked chicken and slightly cooked chopped broccoli, omitting the mustard and using dill weed instead, one would have a quick version of the chicken and broccoli braid! Yum."

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