Best Tuna Wedges Recipes

TUNA MELT POTATO WEDGES

Steps:

• Heat oven to 220C/fan 200C/gas 6. Tip the potato wedges onto a large baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile, mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.
• Tip the potato wedges into four individual or one large heatproof serving dish and spoon over the tuna mixture. Pop back in the oven for a further 12 mins, until bubbling.

RANCH TUNA MELT WEDGES

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix and boiling water until soft dough forms. Gather dough into a ball.
• Place dough on surface lightly dusted with Bisquick mix. Roll dough into 13-inch round. Place on ungreased 12-inch pizza pan; pinch edge to form 1/2-inch rim. Bake 6 to 8 minutes or until light brown.
• Meanwhile, in medium bowl, mix tuna, dressing and onions. Spread tuna mixture over crust. Arrange tomato and cheese slices alternately in a pinwheel pattern on tuna mixture. Bake 1 to 2 minutes or until cheese is melted. Cut into wedges.

MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES

Steps:

• Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
• Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
• Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
• In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.

TUNA MELT POTATO WEDGES

Steps:

• Heat oven to 220 C.
• Place wedges in single layer on baking sheet.
• Bake for 15 minutes.
• Meanwhile mix mayo, cheese and tuna together.
• Place wedges into heatproof serving dish.
• Spoon over tuna mixture.
• Put back into the oven for 15 minutes till bubbling.

CREAMY TUNA GARDEN WEDGES

Steps:

• Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
• Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes.
• Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.

TUNA WEDGES

Steps:

• Cook rice if you haven't done so already. You can do this by taking 1/2 cup raw rice, wash and drain it. Place in a microwave safe bowl, add 1 1/2 cups of water and salt to taste if desired. Cover tightly. Cook on high for 20 minutes
• In a large bowl beat eggs. Add rice, onions and UN-DRAINED tuna fish. Mix well. In small glass bowl - place butter. Microwave on high for 1 minute. Mix with the tuna along with thyme and crumbs. Mix well.
• Spread mixture evenly in lightly greased 9" pie plate. Cover with wax paper. Microwave on high 9 - 11 minutes, rotating dish 1/2 turn after 5 minutes.
• Serve in wedges, garnish with cheese and sliced tomatoes. (Black olives are good in this dish also.)

CREAMY TUNA GARDEN WEDGES

Steps:

• 1. Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms beat vigorously 20 strokes. 2. Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes. 3. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. NUTRITION FACTS: 1 Appetizer: Calories 100 (Calories from Fat 45) Fat 5g (Saturated 4g) Cholesterol 20mg Sodium 200mg Carbohydrate 8g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 12% Calcium 4% Iron 4% DIET EXCHANGES: 2 Vegetable 1 FatBETTY'S TIP: This fresh-tasting appetizer is incredibly versatile! You can leave out the tuna for a meatless treat or replace it with 1/2 to 1 cup chopped cooked crabmeat.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.