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Tuna Turnover

Chef.Foodie's picture
Ingredients
  Pastry 1 (For Single Crust 9 Inch Pie)
  Butter/Margarine 2 Tablespoon, room temperature
  Chunk style tuna/1 can 6 1⁄2 Ounce, drained
  Green onions 1⁄3 Cup (5.33 tbs), thinly sliced
  Celery 1⁄3 Cup (5.33 tbs), thinly sliced
  Chopped dry roasted peanuts 1⁄3 Cup (5.33 tbs)
  Sour cream 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Red bell peppers/Green bell pepper 1 , seeded and cut in rings
  Dill pickle slice 1⁄2 Cup (8 tbs)
Directions

Prepare your favorite pie pastry or use a packaged mix.
Roll out dough on a lightly floured board into a 12-inch circle.
Spread evenly with butter.
Combine tuna, onion, celery, peanuts, sour cream, lemon juice, and dill weed; spread mixture over half the dough to about 1 inch from edge.
Fold unfilled half over the tuna mixture and crimp edges with tines of a fork to seal in filling.
With a wide spatula, transfer to an ungreased baking sheet; slash top in 2 or 3 places.
Bake in a 425° oven, uncovered, for about 20 minutes or until golden brown.
Remove to serving platter; garnish with pepper rings and dill pickles.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
2

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