Turnovers are a nice way to turn plain canned meat into a delicious meal, especially if you use prepared pie crusts.
INGREDIENTS | SERVES 4
- 1 onion, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 stalk celery, chopped
- 1 (6-ounce) can light tuna, drained
- 1 teaspoon dried oregano leaves
- ¼ cup mayonnaise
- 2 tablespoons mustard
- ⅓ cup grated Parmesan cheese
- 2 ready-to-use pie crusts
- 1 egg, beaten
Preheat oven to 400°F. In small pan, cook onion and garlic in olive oil until tender.
Place in a medium bowl; add celery, tuna, oregano, mayonnaise, mustard, and Parmesan cheese and mix well.
Place ¼ pie crust on lightly floured work surface. Cut into 4 wedges.
Divide tuna mixture among the wedges and brush the edges with the beaten egg.
Cut second pie crust into 4 wedges and place over the tuna, aligning the edges. Fold over edges and press with a fork to seal. Cut slits in the top; brush with egg.
Place on cookie sheet and bake for 20 to 30 minutes until crust is golden brown and filling is hot.
If you are pregnant or are breastfeeding young children, limit canned tuna consumption. Both light and albacore tunas, the two varieties of canned tuna, can have high levels of mercury, which is dangerous at any level. Substitute canned or pouch salmon or chicken for tuna in recipes.