Creamed Tuna Cheese Swirls Recipes

HARD TIMES CREAMED TUNA

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

TUNA CASSEROLE WITH CHEESE SWIRLS

Steps:

• Heat oven to 425*.
• Cook and stir onion and pepper in shortening in saucepan until tender. Stir in 1/4 cup baking mix. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice.
• Pour mixture into ungreased baking dish, 11-1/2x 7-1/2x 1 1/2". Keep hot in oven while preparing biscuits.
• Stir 2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a rectangle, 15x9 inches; sprinkle with cheese. Roll up, beginning at wide side. Seal well by pinching edges into dough. Cut into twelve 1 1/4-inch slices. Place slices cut side down on hot tuna mixture.
• Bake 20 to 25 minutes.

TUNA BAKE WITH CHEESE SWIRLS

Steps:

• In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish. , Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls. , Bake, uncovered, 20-25 minutes or until top is lightly browned.

CHEESE AND PESTO SWIRLS

Steps:

• Preheat the oven to 180 degrees centigrade.
• Grease an oven proof baking tray.
• On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
• Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
• Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
• Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
• Once rolled refrigerate the pastry for at least 20- 30 minutes.
• Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
• Then use a pastry brush and paste the slices with egg wash.
• Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
• Transfer them to wire rack until completely cooled.
• Recipe by CLIP Creative and PR.

CREAMED TUNA

Steps:

• Melt butter.
• Stir in onions, mushrooms and garlic.
• Sauté over medium heat until translucent.
• Mix in flour.
• Mix in wine, stir for a few seconds.
• Add milk, peas, mozzarella and tuna.
• Cook another 5 minutes or so until thickened.
• Add Salt and pepper to taste.
• Serve over toast or pasta.
• (I prefer to serve this with homemade gnocchi).