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Tuna Salad Bake

Chef.at.Home's picture
Ingredients
  Refrigerated crescent rolls 8 (1 Package)
  Canned tuna 9 1⁄4 Ounce, drained, flaked (1 Can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Green goddess dressing 1⁄4 Cup (4 tbs) (Salad Dressing)
  Chopped lettuce 2 Cup (32 tbs)
  Tomatoes 2 Medium, sliced
  American cheese slices 4 Ounce, halved diagonally (4 Slices)
Directions

Unroll dough and separate into 8 triangles.
Place in a greased 9-inch pie plate, pressing edges together to form a pie shell.
Bake, uncovered, at 350° for 10 minutes.
Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell.
Sprinkle with chopped lettuce; arrange tomato slices atop.
Bake, uncovered, 10 minutes longer.
Top with cheese halves; bake 10 minutes more.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3235 Calories from Fat 1866

% Daily Value*

Total Fat 207 g319%

Saturated Fat 77.5 g387.3%

Trans Fat 0 g

Cholesterol 1127.9 mg376%

Sodium 6625.5 mg276.1%

Total Carbohydrates 169 g56.2%

Dietary Fiber 13.3 g53.1%

Sugars 71.7 g

Protein 179 g357.6%

Vitamin A 318.5% Vitamin C 101.1%

Calcium 136.8% Iron 51.3%

*Based on a 2000 Calorie diet

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Tuna Salad Bake Recipe