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.
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.
Roll out the biscuits.
Drain the tuna, add the cheese and dropped onion. Add a little lemon juice.
Tuna Melt Pockets
• 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
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.