How to Make Quick, Inexpensive Tuna Puffs in Your Air Fryer
In this recipe a large can of tuna will feed four people really, really well in about 20 minutes. Tuna puffs are a little like hot pockets (which I haven't had in years, so maybe they've changed!), but better. The air fryer makes the puffs crispy on the outside, and inside you get a creamy, cheesy tuna filling. Onions and spinach complement the tuna, and a touch of Dijon mustard adds flavor that's not too spicy. The puffs are great for dinner, and make good lunches, too, especially when reheated in the air fryer for about five minutes. I think the puffs will go with a variety of side dishes, or you can keep things simple and serve them with a salad. Enjoy!
Air Fryer Tuna Puffs -- Makes 8
1/2 a small/medium onion, chopped (about 1/2 cup)
2 - 3 cups of fresh spinach (about 2 large handfuls)
12-ounce can of tuna, drained (packed in water or oil, the cheap chunk-light is fine)
2-3 teaspoons of Dijon mustard
1/4 teaspoon of pepper
1/4 cup of light sour cream (or regular)
1/4 - 1/2 cup of shredded cheese (cheddar is good)
1 large can of "grand" or large biscuits (I use the cheapo Aldi brand, which is fine)
Cut small pieces of baking parchment to fit your air fryer basket. In a large microwave-safe bowl or measure, microwave the onion and about a teaspoon or two of water for 2 minutes or until the onion has softened a little. Stir the spinach into the onions. It should soften and melt into the onions, but if it's slow to do so, microwave the spinach-onion mixture for 30 seconds until the spinach softens. Stir the tuna into the spinach and onions. Stir in the mustard, pepper, sour cream, and cheese until combined. Separate the biscuits and, with your hand (or use a rolling pin, if you don't mind washing it), flatten out the biscuits into larger rounds that are about 5-inches in diameter (it doesn't have to be precise) and about 1/4 inch thick. Divide the tuna mixture evenly among the rounds, placing the tuna on one side of each round. Fold the rounds over to cover the tuna and make a crescent shape, squishing the tuna back inside the crescent with your fingers, if it oozes out. You want the tuna covered as much as possible, but you don't have to seal the puffs (this is not a fussy recipe!). Place two or three puffs on each piece of parchment, spacing the puffs at least an inch apart. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the puffs at 320 degrees for 10-15 minutes or until golden. Remove the puffs to cool and repeat the cooking process with the remaining puffs.