Best Tuna Vegetable Puff Recipes

TUNA PUFFS | VIDEO

Steps:

• Heat oil in a large frying pan over medium-high heat.
• Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned.
• Add minced ginger and garlic. Sauté, stirring, for a minute or until aromatic. Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring, for a minute or until fragrant.
• Add vegetables. Season with salt. Stir to combine. Add water. Stir. Cook, covered, for about 5-6 minutes or until tender. Add more water if needed.
• Add tuna and coriander (cilantro) leaves.
• Ideally, the mixture needs to be semi solid consistency.
• Remove from heat. Allow to cool completely.
• Preheat oven to 200 C or 400 F. Line two baking trays with baking paper.
• Place one puff pastry on a flat surface. Cut into 6 rectangles.
• Place two tablespoons of tuna filling in the center if the rectangle.
• Brush with a little water on the edges of the pastry.
• Fold over to enclose the filling. Press down to seal.
• Arrange the pastries on baking trays.
• Brush with beaten egg.
• Bake for 20-25 minutes or until flaky and lightly browned.

TUNA BALL

Steps:

• In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

EASY WEEKNIGHT TUNA POT PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

TUNA PUFFS

Steps:

• Heat to boiling 1 cup water and 1/2 cup b utter.
• Stir in 1 cup flour and 1/4 teaspoon salt.
• Stir all together until mixture leaves pan and forms a ball (about 1 minute).
• Take off heat and cool, beat in 4 eggs, one at a time.
• Beat mixture until smooth and glossy.
• Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
• Bake in 450°F oven 15-20 minutes.
• Cool and split in halves.
• Fill with tuna fish salad.
• Makes 50-75 puffs.

TUNA VEGETABLE PUFF

Steps:

• In medium mixing bowl, add flour, eggs, milk salt, and oil. Mix well with spoon. Set aside.
• Spray Pam in 2 qt casserole, round or square. I like to use round. Peheat oven 375* Set aside.
• In mixing bowl add tuna, shredded carrot, mushooms, kidney beans.
• In small bowl add white vinegar, water, sugar. Mix until sugar is dissolved.
• Drizzle over the tuna mixture and mix gently.
• In casserole dish, spread one half of flour mixture in dish, make sure that some of it is on the sides.
• Pile tuna mixture in the dish, try to keep it from touching the sides.
• Arange the avocado slices in a circle for round dish in a line for a square dish.
• Drizzle or drop balance of flour mixture on top, spread it gently.
• Bake 25 to 30 minutes. Top crust should be golden brown.
• Set 10 minutes before serving. Slice a few vent holes around the top.
• Serve with sour cream in desired.