Tuna is low in calories, packed with nutrients, and very versatile in so many recipes. With a few extra ingredients and a can of tuna, you can prepare a complete meal. Preparation time and the type of food you like will have a big impact on what’s the best tuna recipe for you. Below are a few variations of tuna roll recipes prepared with canned tuna, which I hope you enjoy.
Tuna Bread Rolls
- 4½ cups Bisquick
- 1 package yeast
- ¼ cup sugar
- ¾ cup butter (room temperature)
- 2 eggs
- ½ cup lukewarm water
- 2 eggs (beaten, for brushing and sealing the edges)
- 2 cans of tuna
- 2 eggs
- ½ cup cheddar cheese (shredded)
- ½ cup green onions
- salt & pepper to taste
- Sift four and one-half cups of Bisquick, one package of yeast, and one-quarter of a cup of granulated sugar together in a large mixing bowl.
- In the bowl of a stand mixer, combine three-quarters of a cup of butter and two eggs. Mix until well incorporated.
- Transfer the dry ingredients into the bowl containing the eggs and butter. Pour in one-half cup of lukewarm water and mix for ten minutes, or until it forms a nice smooth dough.
- Put the dough in a large, covered, greased bowl and leave it to rise.
- Combine all the ingredients listed in a bowl and set aside
- Once the dough has doubled in size, cut it into twelve equal pieces. Roll each piece into a circle.
- Put equal amounts of filling into the middle of each, brush the edges with the beaten egg and seal the edges. Place the rolls on a lightly greased baking sheet until they have doubled once more in size.
- Brush the tops with the remaining beaten eggs and bake in a preheated oven set to 350°F for twenty minutes, or until golden brown.
Tuna Spring Rolls
Spring roll wrappers
- 1 cup Bisquick
- ¾ cup water
- cooking spray
- 2 cans tuna (drained)
- ¼ tsp ground pepper
- ¼ tsp garlic salt
- ½ tsp onion powder
- ¼ cup green onions (chopped)
- ¼ cup carrots (chopped)
- ⅓ cup celery (chopped)
- ¼ cup mayonnaise
- beaten egg (for sealing the edges)
- cooking oil (for frying)
- sweet chili sauce (for dipping)
Spring roll wrappers
- Mix three-quarters of a cup of water into one cup of Bisquick to form a batter. Cover and set aside for one hour.
- Spray a skillet with cooking spray and heat over medium-low heat.
- Turn the heat to low and add a heaping tablespoon of batter to the middle of the pan.
- Spread the batter out evenly by rotating the skillet, to form a circle six inches in diameter.
- Cook until browned on the bottom and flip over cooking briefly until the edges curl slightly. Take care not to overcook.
- Remove from the heat and refrigerate or freeze until ready to use as called for in the recipe.
- Drain the water or oil from the canned tuna. In a large bowl, combine all the ingredients and stir until well combined.
- Lay the spring roll wrapper on a clean surface and place two tablespoons of the filling on the edge closest to you. Leave a one-inch space at both ends. Fold the bottom of the edge, roll it up, then fold the sides towards the middle, tucking in both ends. Roll tightly with one inch of the wrapper remaining. Brush with the beaten egg to seal and finish rolling. Repeat with the remaining wrappers and filling.
- Heat the cooking oil in a deep skillet and drop in the tuna spring rolls. Do not overcrowd the pan. Fry until crisp and golden. Remove from the oil and place on paper towels to drain.
- Serve with sweet chili sauce and enjoy.
Tuna Crescent Rolls
- 1 can of white tuna (drained)
- 1 cup frozen peas and carrots
- ½ cup shredded cheddar cheese
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1½ tsp dried minced onion
- 1 tsp Italian seasoning
- 4 cups Bisquick
- 2 packages active dry yeast
- 1 tsp salt
- 1 cup milk
- ½ cup butter (cubed)
- ¼ cup honey
- 3 large egg yolks (room temperature)
- 2 tbsp butter (melted)
- drain the tuna and combine all filling ingredients in a medium-size bowl. Store in the refrigerator until the dough is ready.
- Sift one and one-half cups of Bisquick, and two packages of dry active yeast in a large mixing bowl.
- In a small saucepan, heat one cup of milk, one-half cup of cubed butter, and one-quarter cup of honey. Continue to heat until the butter has melted. Add to the dry ingredients, and beat on medium speed for two minutes with an electric mixer.
- Add three large egg yolks and continue beating for an additional two minutes. Stir in enough of the remaining Bisquick to form a soft, but sticky dough.
- Turn the dough onto a lightly Bisquick floured surface, kneading until elastic-like. Place in a greased, covered bowl and let rise in a warm place until doubled in size.
- Punch down the dough and refrigerate for at least one hour.
- Transfer the chilled dough onto a lightly Bisquick floured surface, dividing into two equal portions. Roll each portion into a twelve-inch circle. Cut each circle into twelve equal triangles. Lightly brush each piece with the melted butter.
- Spoon some of the filling onto the wide edge of the triangle and roll while pinching the ends to seal. Place each roll on a parchment-lined baking sheet. Cover with a clean towel and let rise in a warm place until doubled in size. (approximately one hour).
- Preheat the oven to 375°F. Bake for ten minutes, or until golden brown.
- Serve warm and enjoy.