Something new for a summer lunch…or supper.
Your favorite tuna recipe - but made with slightly less dressing, or
1 6-7 oz. can of tuna, drained
1 hard-boiled egg, chopped
¼ cup chopped celery (optional)
1 Tblsp. sweet pickle relish
¼ cup Mayo or Miracle Whip
1 cup shredded Cheddar Cheese
2 tubes refrigerated Crescent Rolls
Separate rolls into 8 squares (pressing seams to make 2 triangles into 1 square)
Sprinkle 1/2 of each square with cheese, top with a spoon of tuna salad, and sprinkle with more cheese.
Now, you can fold corner to corner, or fold to make rectangles. I find it easiest to fold over
in a rectangle, pinch seam closed and turn so seam is on the bottom. They look like tuna tubes!
Then use a fork to press down and seal edges on each end.
Bake on ungreased baking sheet at 425 degrees for 15 minutes, until golden brown.
MORE TUNA FUN! Scoop tuna into ice cream cones! Use the flat bottomed ‘cake’ cones.
Fill with a scoop of tuna, top with a cherry tomato – what kid won’t get excited about eating that!
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