Tuna Cheese Flips

For some reason, I associate tuna fish with spring. Maybe it’s because the warmer weather makes me want sandwiches—like tuna salad sandwiches. Or maybe it’s because the last couple of years we have made these Tuna Cheese Flips to celebrate the end of the school year. This recipe is an old one—you might remember it from the past. It is based on a recipe from the Pillsbury Bakeoff Contest in 1976. If you’re in a hurry, you can use a can of refrigerated biscuits instead of making your own biscuit dough (I personally prefer the homemade biscuit dough, though).

The recipe for Tuna Cheese Flips was submitted to the Bake-Off Contest by Marilyn Belschner. Here is a comment by Ms. Belschner: “I feel meal time is a very important together time for the family. A time when family members can communicate with each other under pleasant circumstances, while enjoying food that will nourish their bodies. Of all the ills that threaten mankind today, few can penetrate a happy family at a well-appointed table.”

Buttermilk biscuit dough (see recipe below)
Tuna filling (see recipe below)
1 egg, beaten
1 cup crushed potato chips

Preheat oven to 375°F. Prepare biscuit dough (see directions below). Prepare tuna filling (see directions below). Roll each piece of biscuit dough into 5 to 6-inch circle. Spoon about ¼ cup of tuna filling (I use a muffin scoop) just off center of each circle. Fold dough in half over filling; press edges with fork to seal. Brush both sides of each sandwich with egg; press both sides in chips. Place on ungreased cookie sheet. With sharp knife, make two or three half-inch sits in top of each sandwich. Bake at 375°F. for 18 to 24 minutes or until deep golden brown. To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes or until warm.

Buttermilk Biscuit Dough:

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup (2 3/8 ounces) shortening
¾ cup (6 ounces) buttermilk (plus extra if needed)

In a bowl, combine flour, baking powder, baking soda, and salt. Cut in shortening until crumbly. Stir in buttermilk just until moistened, adding an additional tablespoon or two of buttermilk if necessary. Knead on a floured surface 10 times. Divide dough into 8 pieces.

Tuna Filling:

2 (6-ounce) cans tuna, drained, flaked
Zest of 1 lemon
Salt (to taste)
Freshly ground black pepper (to taste)
1/3 cup sliced ripe or green olives, drained
1/3 cup mayonnaise
2 ounces (1/2 cup) shredded Monterey Jack or Cheddar cheese (or a combination of both)

Combine all tuna filling ingredients in small bowl.