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[–] [deleted] 0 points 1 point (+1|-0) ago 

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[–] lastditchtryforaname 0 points 3 points (+3|-0) ago  (edited ago)

If that sounds good you might like this old recipe. I'm sorry, it's a bit inexact, I lost the original version and I don't measure when I cook but the basics of it are:

Follow the instructions on a box of Bisquick for one batch of biscuits (or make one batch of homemade biscuit dough, or use canned biscuit dough).

Roll dough out into a rectangle about 1/4 inch thick. It should be about the size of a standard cookie sheet.

In a bowl mix two cans of tuna with about 1/3 can of Condensed Cream of Mushroom soup (or sub another cream soup like celery if you'd prefer)

Add some pepper and any other seasoning you like to your tuna mixture (dill, or curry powder, or parsley, etc-whatever you like. I usually stick to just a little pepper and some celery salt and onion powder)

Add some veggies if desired. Choose veggies you would like in a tuna salad (some possibilities would be one of more of the following: finely chopped onion, chives, celery, bell pepper, sweet or dill pickles, olives, capers, peas and carrots, water chestnuts, etc. I don't usually add much to mine, generally just a little child or onion.)

[Edit: I meant chives. Please do not cook children.]

Place tuna mixture in center on biscuit rectangle. Bring sides of biscuit dough up and over the tuna and roll and pinch together to create a roll. Roll and pinch open ends to seal.

Use a sharp knife and make several diagonal cuts through only the top layer of biscuit dough on top of the tuna roll (to allow steam to vent and prevent cracking)

Place in oven at recommended temp for your biscuit dough and bake for the recommended time.

Meanwhile: place remaining cream of whatever soup in a saucepan. Add about 1/3 of a soup can of milk and stir.

Add some cheese. I use one of the mini blocks of velveeta and some shredded sharp cheddar plus whatever other cheeses I have on hand that appeal to me. Probably 1-2 cups total depending on the type.

Cook over low stirring often until melted. Add more cheese if too thin or more milk if too thick.

Add some seasoning to your cheese sauce. A little pepper, maybe even some cayenne pepper is good. Any herbs you like that will complement the veggies and spices you added to your tuna blend. I love keeping my tuna filling simple and adding cayenne, curry powder, and a little mustard for a very savory cheese sauce)

When your tuna roll is nicely browned, remove from over.

Serve slices of the tuna roll topped with cheese sauce.

Garnish with some chives, or parsley and a a little paprika.

Enjoy!