Tuna Salad Turnovers

Prep Time
Cook Time
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"If you like tuna salad you will love this. Serve it when entertaining as a starter, or appetizer. It's also perfect to serve for lunch or for a light dinner with a side salad."

Original recipe yields 3-6 servings


  • Serving Size: 1 (573.5 g)
  • Calories 1420.8
  • Total Fat - 98.6 g
  • Saturated Fat - 28.2 g
  • Cholesterol - 930.1 mg
  • Sodium - 1162.9 mg
  • Total Carbohydrate - 80.5 g
  • Dietary Fiber - 5.9 g
  • Sugars - 3.7 g
  • Protein - 53.1 g
  • Calcium - 506 mg
  • Iron - 8.6 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.7 mg

Step 1

In a medium bowl, stir together tuna, green onions, mayonnaise, eggs, pepper, and lemon juice. On a lightly floured board, roll half the pastry (1 sheet) into a 12-inch square. Refrigerate the remaining pastry, to keep it cold. Cut into four 6-inch squares. Spoon 2 tablespoons tuna mixture in the center of each square, top with 1 teaspoon tomato, a slice of avocado and 2 tablespoons of jack cheese.

Step 2

Brush edges of pastry with water. Fold one corner over to the opposite side, forming a triangle and enclosing the filling. Seal edges by pressing with tines of a fork.

Step 3

Repeat with remaining puff pastry. Brush tops of the triangles with as much egg glaze as needed to cover.

NOTE: The turnovers may be refrigerated, covered, over night or frozen. DO NOT defrost before baking.

Step 4

Place rack in bottom third of oven and preheat to 450-degrees.

Step 5

Place turnovers on a lightly greased rimmed baking sheet. Bake for 5-6 minutes, turn and bake 5 or 6 minutes more or until golden on each side. If frozen, bake for 25-30 minutes. Wrap in heavy foil to transport. Best served warm.

Tips & Variations

No special items needed.