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Hot Tuna Rolls

Chef Pyracantha Rose | Restaurant

Smell like fresh crab cakes on the wharf--and just as tasty and addicting!

  • Serves: 8
  • Vegetarian: ---
  • Preparation Time: 2.5 hrs
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Sandwiches
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Directions

    1. 1 recipe potato or white sandwich bread dough, enough for 1 standard loaf (frozen is fine)

      2 cups of your favorite albacore tuna salad (suggested seasonings: mayonnaise or regular sour cream; dill pickle relish; minced celery; lemon juice; seasoning salt)

      1/2 cup sharp New york cheddar cheese, diced 1/4-inch

      shortening for frying

      Let dough rise at least once or according to recipe/package instructions. On lightly floured work surface, form into a 2-inch thick rope and divide evenly into 8 pieces. With floured hands, flatten into circles about 1/4-inch thick and 6-inches wide. Place about 1/4 cup filling in center of each round. Gather up edges like a drawstring purse and pinch well to seal; turn seam side down, press gently, and let rise covered in a warm, draft-free place for about an hour.

      Place enough shortening in a large, deep, heavy pan to reach a depth of at least 2-inches when melted. Heat to about 360 degrees F., then add rolls, frying a couple minutes on each side or until deep golden brown. Do not crowd in pan. Drain on paper towels and serve warm with french fries.

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