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Nutrition Facts
Serving Size 1 (81g) Recipe makes 4 servings
Calories 179
Calories from Fat 103		(57%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 219mg		9%
Potassium 158mg		4%
Total Carbohydrate 1.5g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.7g
Protein 17.0g		34%
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Tuna Turnovers

Recipe #187947 | 30 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: pattikay in L.A.
Sep 27, 2006

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!

SERVES 4 -5 (change servings and units)

Ingredients

1 (6 ounce) can tuna, drained
1 cup shredded cheddar cheese
1/3 cup chopped celery
mayonnaise (enough to moisten)
2 teaspoons sweet pickle relish (not in orginal recipe, but that's how we like it)
1 teaspoon chives (or onion, finely chopped, I never add this actually, but if you love onions, go for it!)
biscuit dough (homemade or refrigerated)

Directions

1
Combine all ingredients except biscuit dough.
2
Prepare biscuit dough - or open the tube :).
3
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.
4
Cut into 4-inch squares or rounds.
5
Place about 2 1/2 T filling onto each dough piece, fold over and pinch to seal.
6
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.
7
Bake 15 minutes in a 400 degree oven.
8
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.
9
To serve: Allow to thaw in fridge or microwave. Good warm or cold.

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Featured Reviews for This Recipe

From: jennifermarie

On Oct 14, 2009

quick and good! though mine didn't look as pretty as the pics. i used pillsbury flaky biscuit for the biscuits

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From: RubberDucky AU

On Oct 11, 2009

These were quick, easy, and filling. Used homemade dough, which only contained SR flour, butter and milk. First bite of the pastry said it lacked salt, but a dunk in tomato sauce soon fixed that. I upped the celery for fibre and doubled the relish. I will make these again but using a few different combos.

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From: megnbrycesmom

On Oct 5, 2006

These were yummy. I didn't have celery, but these made me think of tuna melts, so I added some chopped tomatoes, which turned out to be a nice addition. I used canned biscuits, which were a tad on the salty side as it turned out. I had a can of 10 so I flattened each one and used two biscuits a turnover, which of course also meant I used more filling per turnover. A definite keeper, and I bet with homemade biscuits this could easily be a five star recipe.

3 people found this review helpful

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From: Whatcha Cookin', Mom?

On May 10, 2008

These were good - my children especially enjoyed them! I have made up something similar to this before so I know we would like it- if you don't feel like or have the time to form the individual turnovers, you can also make a casserole - pat the biscuit dough in the bottom of a baking dish, top with tuna mixture, sliced tomatoes and cheese and bake. I do like the individual turnovers - makes it fun to eat! Made and reviewed for Aus/NZ Swap #16.