Tuna Pinwheels

Pat Duran


Cooking class recipe, from when I taught cooking to the 8 th grade students.


★★★★★ 1 vote

8 to 10 servings
25 Min
25 Min


  • 1 lb
    pkg. frozen peas, thawed and divided
  • 12 oz
    can albacore tuna in water, drained,flaked
  • 10 oz
    can cream of mushroom soup, undiluted
  • 1
    recipe, from box for bisquick rolled biscuits
  • Note:
    1 1/4 c. of leftover chicken ,turkey, scrambled beef or pork can be used instead of tuna or shrimp
  • SAUCE:

  • 10 oz
    can mushroom soup, undiluted
  • 1/2 c
  • 8 oz
    reserved peas

How to Make Tuna Pinwheels


  1. Heat oven to 450^. Cover peas with boiling water and heat to boiling, drain immediately. Combine 1/2 the peas with the tuna and soup. Set aside.
    Prepare Bisquick mix according to package directions for rolled biscuits. Roll into a 15 inch square- 1/2 inch thick. Spread with the tuna mixture; roll as for a jelly roll. Seal edge. Cut roll into 16 slices 3/4 inch thick; place cut side down on greased baking sheet. Bake 22 to 25 minutes or until golden brown. Serve with sauce on top of each serving.
    Combine reserved peas, soup and 1/2 cup of milk; blend well. Place over low heat, stir occasionally until hot.
    Other soup may be used in the sauce. Try cream of shrimp, celery or cheese or cream of chicken- you see where I'm going -experiment already!

Printable Recipe Card

About Tuna Pinwheels

Course/Dish: Fish Gravies
Main Ingredient: Fish
Regional Style: American

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