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Weeknight Wednesday: Tuna Melt Pockets

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.

This is a fun take on the tuna melt.

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Quick to make and easy to eat. I used the Kuhn Rikon Pocket Sandwich Maker but you could improvise if you haven’t picked one up yet.

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Roll out the biscuits.

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Drain the tuna, add the cheese and dropped onion. Add a little lemon juice.

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Awesome!

Tuna Melt Pockets

Ingredients:

• 2 x 5 oz can solid white tuna
• 2 tbs lemon juice
• ½ cup chopped onion
• 2 oz shredded cheese (I used a Mexican blend)
• 1 pkg (8) large biscuits

Directions:

Drain the tuna fish and mix with the onion, lemon juice and cheese. Split each biscuit in half horizontally. On a floured surface roll out the 16 pieces until about 1⁄8 inch thick. Gently press the pocket maker on 8 of the pieces. Place about 1 1⁄2 tbs filling on each one, then add 1⁄2 oz Swiss cheese. Cover with the other 8 pieces of biscuit, place pocket maker on top, press down firmly and seal. Remove excess dough. Place on a cookie sheet and bake at 350°F for 13-17 minutes until golden brown.

 

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Tags: , , , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, kosher, Lunch3, Main Dish 3, Recipes, Seafood

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

2 Comments on “Weeknight Wednesday: Tuna Melt Pockets”

  1. August 26, 2015 at 1:05 pm #

    I can’t believe this is made from biscuits. Is there no binding agent ? Wow! Amazing!

    Like

  2. August 26, 2015 at 10:42 pm #

    Looks so good!

    Like

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