Biscuit Tuna Melts- a tuna melt hidden in a refrigerated biscuit makes an easy and tasty lunch.
These tuna pockets are so easy to make and only require a few simple ingredients.
What You’ll Need
- Canned Tuna– I use chunk light. Be sure to drain it well.
- Onion, celery, pickle relish. These are the ingredients I like to add to tuna salad for flavor. You can leave any of them out or add hard-boiled egg. Use either red onion, sweet onion, or green onion.
- Refrigerated Biscuits– I use Pillsbury Grands- either buttermilk or flaky layers.
- American cheese– You can use swiss cheese or cheddar cheese if you prefer, or pepper jack cheese for some spiciness.
How To Make Biscuit Tuna Melts
- Mix the first 6 ingredients in a medium bowl to make the tuna salad. This step can be done a day or two in advance.
- Separate the biscuit dough into 8 biscuits. Use a rolling pin to roll each one out a little or you can stretch them with your hands.
- Place a mound of tuna salad on half the biscuit rounds. Cover with a cheese slice.
- Place the remaining biscuits on top and press to seal the seams well. Be sure to really press them together. They are going to want to separate as the biscuits bake.
- Bake for 12 to 14 minutes at 375 or until golden.
Best eaten right away but leftovers will keep for 3 days in an airtight container in the refrigerator. Reheat in a 300 degree toaster oven.
More Tuna Recipes
- Tuna Salad Stuffed Jumbo Shells
- Classic Tuna Melt
- Tomato Tuna Melt
- Tuna Macaroni Salad
- Jalapeno Tuna Noodle Casserole
- 2 (6-ounce) cans water-packed tuna, drained well
- 1/3 cup mayonnaise
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon black pepper
- 1 (8-count) tube Grands refrigerated biscuits
- 4 slices American cheese
- Mix together the first 6 ingredients in a medium bowl.
- Preheat oven to 375 degrees and grease a rimmed baking sheet.
- Separate the biscuit dough into 8 biscuits and roll or press each one into a 5-inch round.Place 4 on the baking sheet. Top each one with a mound of tuna salad.
- Place a slice of cheese on top of each tuna mound. Place the remaining 4 biscuit rounds on top. Stretch and pinch the sides together to completely seal. If desired, use a fork and press it around the edges to help seal them better.
- Bake for 12 to 14 minutes or until golden.