Prep 25 mins
Cook 24 mins
Potato chips provide a crunchy coating for this creamy tuna sandwich. Recipe courtesy Marilyn Belschner from the "Best of the Bake-off cookbook."
- 2 (6 ounce) cans tuna, drained, flaked
- 1⁄8 teaspoon lemon pepper seasoning
- 1⁄3 cup sliced ripe olives or 1⁄3 cup green olives, drained
- 1⁄3 cup mayonnaise or 1⁄3 cup salad dressing
- 2 ounces shredded monterey jack cheese (1/2 cup) or 2 ounces cheddar cheese (1/2 cup)
- 1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (use the "Grands" type)
- 1 eggs, beaten or 2 tablespoons milk
- 1 cup crushed potato chips
- Heat oven to 375°F.
- In a small bowl, combine tuna, lemon pepper seasoning, olives, mayonnaise and cheese.
- Separate dough into 10 biscuits.
- Press or roll out each to 5 inch circle.
- Spoon about 1/4 cup tuna mixture onto center of each circle.
- Fold dough in half over filling; press edges with a fork to seal.
- Brush both sides of each sandwich with egg.
- Press both sides in chips.
- Place on ungreased cookie sheet.
- With sharp knife, make two or three 1/2-inch slits in top of each sandwich.
- Bake at 375 for 18 to 24 minutes or until deep golden brown.
- Tip: To reheat, wrap loosely in foil; heat at 350F for 10 to 15 minutes or until warm.
We really enjoyed this recipe. It was easy to do. I used eight Grands biscuits and it turned out perfect. Will definitely do this again with salmon. Many ways to do this but the tuna was great. Thanks for a great recipe.
These were really good, but wasn't too crazy about the olives (personal taste). This recipe was easy to follow and it was no problem rolling out the biscuits, and had just enough tuna mixture to make 10. At dinner, we were discussing the incredible possibilities of the basic recipe, rolling out flaky biscuits and filling them with...the sky's the limit. Thanks for sharing this and starting my mind thinking of what to do next.
My tuna flips did not come out near as nice as the photo posted by Nick's Mom. I also wouldnt have reviewed mine as highly as the other reviewers. Working with one biscuit was very hard so I used two biscuits that I rolled out together. Instead of 12 ounces of tuna I only used 6 but kept the other ingredients the same. I do have quite a bit of filling left and was a little disappointed in the flavor of my filling after baked. I will make these again at a later date and see where I made my mistakes this time.