Best Tuna Half Moons Recipes

TUNA QUESADILLAS

Steps:

• Preheat your oven to 200 degrees Fahrenheit. This is used to keep your quesadillas warm while you are pan frying your batches.
• Meanwhile, in a medium bowl, mix the tuna with kosher dill pickle, mayonnaise, salt, black pepper, chives, and cayenne pepper until well combined.
• Distribute 1/2 of both Monterey Jack and cheddar cheese on top of one half of each tortilla.
• Top cheese with tuna mixture (about 1/3 cup per tortilla).
• Top tuna mixture with remaining Monterey Jack and cheddar cheese and distribute potato chips over top (crush any larger potato chips if needed).
• Fold over each tortilla so it's a half-moon shape.
• To cook quesadillas, heat 1 tablespoon of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat and gently swirl around to coat.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches.
• Place two quesadillas in the pan. Cook quesadillas for 2 minutes on one side.
• Carefully flip the quesadillas to the other side and continue to cook for another 2 minutes or until they're golden brown and crispy on the outside and the cheese has melted inside (carefully watch to ensure they don't burn). Once done, transfer the quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
• Repeat process to cook remaining quesadillas.
• Once the quesadillas are done, cut each in half so you end up with 12 pieces. Serve with your favourite dipping sauce or enjoy as is!

TUNA HALF MOONS

Steps:

• Pre-heat oven to 425 degrees.
• Mix together the tuna, mayonnaise, onion juice, and curry powder.
• Separate the biscuits and with a rolling pin, roll them out approximately 1/4 inch thick.
• Place a spoonful of tuna mixture on one half of dough nd fold the other half over and seal the edges with a little water.
• Press edges with a fork to close.
• Brush tops with butter.
• Bake 8-10 minutes or until golden.
• These are good hot or cold -- and they travel well.

TWO-BEAN AND TUNA SALAD

Steps:

• Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
• Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
• In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.