Bake-Off® Contest 42, 2006
Little Rock, Arkansas

Grands!® Tuna and Green Chile Melt

Green chiles and Cajun seasoning add zip to these easy, open-face tuna melts.

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  • prep time 25 min
  • total time 25 min
  • ingredients 14
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated reduced-fat buttermilk biscuits
1
egg yolk
1/4
teaspoon water
1
tablespoon sesame seed
1/3
cup reduced-fat mayonnaise or salad dressing
2
tablespoons finely chopped fresh cilantro
1/8
teaspoon salt
1/8
teaspoon pepper
1/8
teaspoon Cajun seasoning
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cans (5 oz each) albacore tuna in water, drained
2
cups shredded reduced-fat Cheddar cheese (8 oz)
Chopped tomato, if desired
Shredded lettuce, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch-diameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
  • 2 In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
  • 3 Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
  • 4 Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.
  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch-diameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
  • 2 In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
  • 3 Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
  • 4 Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Open-Face Sandwich
Calories
360
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
70mg
70%;
Sodium
1080mg
1080%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.