Baked Tuna Rolls With Sauce Recipes

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TUNA RING WITH CHEESE SAUCE



Tuna Ring With Cheese Sauce image

This is from my mother's Betty Crocker Recipe Card Library from the 70's. I've been enjoying it for 3 decades! It's so delicious, and not as hard as the recipe is lengthy. It makes even a novice cook look pretty darn impressive!

Provided by GinnyP

Categories     Tuna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 egg
2 (6 ounce) cans tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp cheddar cheese
1/4 cup dried parsley
1 teaspoon celery salt
1/8 teaspoon black pepper
2 cups Bisquick
1/2 cup water
1/4 cup butter
1/4 cup Bisquick
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese

Steps:

  • Filling: Beat egg slightly; set aside 2 T egg.
  • Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg.
  • (You can do this part ahead and keep in refrigerator until ready to use.) Dough: Stir baking mix& water to a soft dough.
  • Knead 5 times on a floured cloth covered board.
  • (I just do this on a floured surface.) Roll out into a rectangle.
  • Spread with filling.
  • Roll up to make a long roll.
  • Place sealed edge down on greased baking sheet.
  • (I make a circle or a half-circle.) With scissors, make cuts 2/3 deep at 1"-2" intervals.
  • (I slightly turn each piece to show filling.) Brush top with reserved egg.
  • Bake at 375F for 25-30 minutes.
  • Meanwhile, make cheese sauce.
  • Cheese Sauce: Melt butter over low heat.
  • Blend in baking mix, salt, and pepper.
  • Cook over low heat, stirring, until smooth and bubbly.
  • Remove from heat.
  • Stir in milk.
  • Heat to boiling, stirring constantly.
  • Boil and stir one minute.
  • Stir in cheese until melted.
  • (I rarely bring this to a boil. I just make sure it's nice and hot, bringing the heat up slowly. Maybe it's my own quirk, but I don't scorch the milk that way. I slice the tuna ring and serve the slices and pass the cheese sauce. This is so yummy!).

Nutrition Facts : Calories 812, Fat 46.6, SaturatedFat 23.3, Cholesterol 172.3, Sodium 1285.4, Carbohydrate 54.7, Fiber 2.3, Sugar 9.6, Protein 42.5

OVEN BAKED TUNA FISH ROLLS



Oven Baked Tuna Fish Rolls image

My mom made these for me while I was growing up. I still make them today - 45 years later! Easy to make and great tasting. You can use lowfat ingredients without changing the taste. You can also adjust ingredients to your liking. My wife adds chopped onions. This recipe is quite flexible.

Provided by Croce

Categories     One Dish Meal

Time 1h

Yield 2 rolls, 2 serving(s)

Number Of Ingredients 7

1 (6 1/2 ounce) can tuna in water (drained)
1 large egg
1/4 cup finely chopped celery
1/4 cup fine dry breadcrumb
1 cup Bisquick baking mix
1 cup milk
0.5 (10 1/2 ounce) can cream of mushroom soup

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl, mix the tuna, egg and celery completely.
  • Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside.
  • In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency.
  • Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough.
  • Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
  • While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin.
  • When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.

Nutrition Facts : Calories 613.8, Fat 24.2, SaturatedFat 7.9, Cholesterol 164.6, Sodium 1814.2, Carbohydrate 58.9, Fiber 2.1, Sugar 9.3, Protein 37.9

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