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Bake-Off® Contest 45, 2012
Livonia, New York

Spicy Sesame Tuna Bites

Create a cool-as-a-cucumber tuna and crescent appetizer that's also got a spicy kick.

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  • prep time 35 min
  • total time 55 min
  • ingredients 12
  • servings 24
 

Ingredients

1
tablespoon sesame seed
1
can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon Crisco® Pure Vegetable Oil
3
tablespoons mayonnaise
1
tablespoon lime juice
1/2
teaspoon hot chili sauce
1/8
teaspoon sesame oil
1/4
teaspoon salt
1
can (5 oz) albacore tuna in water, drained
1/4
cup finely chopped English (seedless) cucumber
1/4
cup finely chopped green onions (4 medium)
1/4
teaspoon paprika

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LOCATION

Steps

  • 1 Heat oven to 375°F. Heat 8-inch nonstick skillet over medium heat. Add sesame seed; cook 3 to 4 minutes, stirring frequently, or until golden brown and toasted. Immediately remove from skillet. Cool.
  • 2 Unroll dough sheet; press into 12x8-inch rectangle. Brush dough with vegetable oil; sprinkle with toasted sesame seed, pressing in lightly. Cut dough into 24 squares. Press 1 square, seed side down, in bottom and up side of each of 24 ungreased mini muffin cups.
  • 3 Bake 6 to10 minutes or until golden brown. Press back of teaspoon into center of each cup, making a small indentation. Cool in pans 10 minutes. Remove from cups to cooling rack.
  • 4 Meanwhile, in medium bowl, beat together mayonnaise, lime juice, chili sauce, sesame oil and salt with wire whisk until blended. Stir in tuna, cucumber and green onions until well mixed.
  • 5 Place 1 heaping teaspoonful tuna mixture into each cup. Sprinkle with paprika. Store in refrigerator.
  • 1 Heat oven to 375°F. Heat 8-inch nonstick skillet over medium heat. Add sesame seed; cook 3 to 4 minutes, stirring frequently, or until golden brown and toasted. Immediately remove from skillet. Cool.
  • 2 Unroll dough sheet; press into 12x8-inch rectangle. Brush dough with vegetable oil; sprinkle with toasted sesame seed, pressing in lightly. Cut dough into 24 squares. Press 1 square, seed side down, in bottom and up side of each of 24 ungreased mini muffin cups.
  • 3 Bake 6 to10 minutes or until golden brown. Press back of teaspoon into center of each cup, making a small indentation. Cool in pans 10 minutes. Remove from cups to cooling rack.
  • 4 Meanwhile, in medium bowl, beat together mayonnaise, lime juice, chili sauce, sesame oil and salt with wire whisk until blended. Stir in tuna, cucumber and green onions until well mixed.
  • 5 Place 1 heaping teaspoonful tuna mixture into each cup. Sprinkle with paprika. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
130mg
130%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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