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Grands!® Tuna and Green Chile Melt

(16)
  9 reviews
  • 25 min prep time
  • 25 min total time
  • 14 ingredients
  • 8 servings
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Green chiles and Cajun seasoning add zip to these easy, open-face tuna melts.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Open-Face Sandwich
Calories
360
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
43%
Trans Fat
2g
Cholesterol
70mg
23%
Sodium
1080mg
45%
Potassium
115mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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