Kree's IBS-safe Recipes
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Tuna Salad Bake
(Makes 6 servings) This easy and delicious recipe was given to me by my great aunt, who originally got it from Better Homes & Gardens. You can use less lettuce and tomato if they bother you; I usually end up using about 1 1/2 cups of lettuce and only 1 medium tomato. Ingredients: 1 (8 count) package reduced fat crescent rolls 1 (12.5 ounce) can tuna, drained and flaked (or 2 12-oz. cans) 1/2 cup chopped celery 1/4 cup green goddess salad dressing 2 cups chopped lettuce 2 medium tomatoes, chopped 4 slices American soy cheese, halved diagonally (I use Veggie Slices) 1. Unroll crescent roll dough; separate into 8 triangles. 2. Place in greased 9-inch pie plate, pressing edges together to form pie shell. 3. Trim edges of rolls 1/2 inch beyond edge of pie plate; fold under. 4. Bake, uncovered, in 350 degree oven about 10 minutes. 5. Meanwhile, combine tuna, celery, and salad dressing; spread mixture over partially baked shell. 6. Sprinkle with chopped lettuce; top with chopped tomatoes. 7. Bake, uncovered, for 10 minutes. 8. Top with soy cheese halves; bake about 10 minutes more or until cheese melts. |
