Tuna Triangles Recipes

DEEP-FRIED TUNA MELT TRIANGLES

Steps:

• 1. Mix all tuna chunks, onions, raisins, pickle, coriander leaves and garlic powder.
• 2. Add salt and pepper to taste.
• 3. Lay flat the wanton wrap and put one tablespoon of the mixture at the center and top with the cheeses.
• 4. Fold the wrap in a triangular shape, sealing each sides with water. Continue with the rest of the wraps.
• 5. Heat the corn oil in a deep pan or fryer. Once heated, drop 3-4 pieces, avoiding to touch each other. Fry until golden brown.
• 6. Once cooked, drain excess oil and set on a plate with paper towels.

TUNA TRIANGLES

Steps:

• Combine tuna, cheese, and dressing.
• Separate crescent dough into four rectangles.
• On an ungreased baking sheet, press each rectangle to about 4" x 8".
• Cut each rectangle in half to form eight squares.
• Mound tuna mixture on a diagonal half of each square, leaving a border around the filling.
• Fold dough squares i n half to form triangles.
• Press edges with fork to seal, and cut a slit in the top (or some type of air hole).
• Bake at 375 degrees Fahrenheit for 14 to 16 minutes until golden brown.
• If desired, add chopped peppers, onion, celery, or olives to filling.

TUNA MELT

Steps:

• Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
• Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
• Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
• Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
• Serve sandwiches on plates with dill pickle spears if desired.

TUNA HORSERADISH DIP WITH PITA TRIANGLES

Steps:

• In a food processor purée the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles.