Best 7 Potato Chip Encrusted Tuna Turnovers Recipes

CRUNCHY TUNA TURNOVERS

Steps:

• In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal., Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375° for 18-21 minutes or until golden brown.

POTATO CHIP ENCRUSTED TUNA TURNOVERS

Steps:

• Pre-heat oven to 375 degrees.
• Combine the tuna with the salt and pepper, cheese, olives, and mayonnaise.
• Separate the biscuit dough into 10 biscuits; roll or press each into a four or five-inch circle. Spoon about 1/4-cup of the tuna mixture onto the center of each biscuit. Fold the dough in half over the filling; press edges with a fork to seal. Make two or three 1/2-inch slits on each top.
• Brush each turnover on each side with the beaten egg, then press both sides into the crushed potato chips. Bake on an ungreased cookie sheet for 18 to 24 minutes until deep golden brown.

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

MOM'S TUNA CASSEROLE

Steps:

• Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.
• Spray a 1- 2 quart casserole dish or an 8x8 inch dish with cooking spray.
• Mix together soup, milk, tuna, peas, salt, and drained noodles.
• Pour into casserole dish and top with potato chips.
• Cook in a 350 degree F oven for 30 minutes.

TASTY TUNA TURNOVERS

Steps:

• In a small bowl, combine the tuna, egg, celery and mayonnaise; set aside. Separate crescent dough into eight rectangles; seal perforations. Top each with tuna mixture and cheese. Fold in half; pinch edges to seal. , Place on an ungreased baking sheet. Bake at 425° for 10-15 minutes or until golden brown.

TUNA TURNOVERS

Steps:

• Combine all ingredients except biscuit dough.
• Prepare biscuit dough - or open the tube :).
• If homemade dough, roll out to 1/8-to 1/4 inch thickness. If premade biscuit dough, flatten out each biscuit a bit - I divide them in half if they're the big fat type.
• Cut into 4-inch squares or rounds.
• Place about 2 1/2 T filling onto each dough piece, fold over and pinch to seal.
• I don't bother sealing these all the way - just roll them up and pinch closed across the top. Some of the filling may sneak out the ends, but I prefer them this way.
• Bake 15 minutes in a 400 degree oven.
• To freeze: Bake as directed and allow to cool. Wrap in plastic wrap and then place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
• To serve: Allow to thaw in fridge or microwave. Good warm or cold.

TUNA CRUNCH SANDWICHES

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.