Tuna Melt Biscuits are perfect for tuna melt lovers who want a no-mess way to enjoy cheesy tuna. The filling is sealed into golden biscuits and baked until perfectly flaky, and they're ready to eat in just 35 minutes! They're topped with savory poppy seed butter, adding even more flavor to every bite.
Tuna Melt Biscuits Recipe Essentials
- 🍽️ Course: Lunch
- ⏱️ Cooking Time: 22 minutes
- 🍴 Servings: 8 servings
- 🧀 Flavor Profile: Savory, cheesy, and slightly tangy
- 🥗 Best Served With: Soup, salad, or as a party appetizer
- 🧊 Make Ahead?: Yes, prep ahead and bake when ready or reheat leftovers
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I like to load mine up with cheese, while Ken prefers his with a little less, so we meet somewhere in the middle. The garlic and mustard powder add nice layers of flavor that really bring everything together. You get plenty of protein from the tuna to keep you feeling full, making these cheesy tuna bombs the perfect quick lunch or satisfying snack.
If you enjoy cheese and tuna stuffed bombs, try these baked buffalo chicken bites and cheeseburger stuffed crescent rolls.
Why You'll Love This Recipe
- It's ready in 35 minutes: It takes just 35 minutes to make these, which includes prepping and cooking! This makes it perfect as a quick dinner or an easy appetizer for a party.
- It's budget-friendly: This is an inexpensive snack, too. Refrigerated biscuits and canned tuna are so cheap.
- The filling won't spill out: I've made these many times, so I know how to seal them perfectly, so you don't lose any of the filling.
Ingredients
The main ingredients you need for these quick tuna snacks are listed below. Besides the main components, there are a couple that are unique but important for my version of this recipe.
- Refrigerated biscuit dough: Regular Pillsbury Grands biscuits are my go-to. They're thicker, so the dough holds together well.
- Canned tuna: I like to use chunk light in water for this recipe because the flavor holds up well against the seasoning and cheese. You can use albacore instead; it just tends to be a little more expensive.
- Cheddar cheese: I recommend that you shred the cheese yourself. The anti-caking agents added to pre-shredded cheese prevent it from melting properly. You may use sharp or mild cheddar, depending on how much flavor you want.
- Mustard powder: This is a unique addition that I love in the tuna filling. It adds great depth of flavor without making it taste like mustard.
- Poppy seeds: I like to add these on top with some melted butter for texture and presentation. If you prefer, you can use sesame seeds instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Canned chicken: If you aren't a tuna fan, try this recipe with canned chicken instead.
- Canned crab: Make this recipe feel fancy by using canned crab as a substitute for tuna.
- Add dill pickles: Stir in a little diced dill pickles into the tuna filling for some tang to cut through the richness.
- Use everything bagel seasoning: Top your tuna stuffed biscuits with some everything bagel seasoning instead of only poppy seeds.
How to Make Tuna Melt Biscuits
Preheat your oven to 375°F and line a baking sheet with parchment paper before you get started on your tuna appetizer with biscuits.
Step 1: Make the filling. Start by combining all the ingredients for the cheesy tuna filling and give them a good mix.
Step 2: Fill the biscuits. Now you can flatten each biscuit and scoop some filling into the middle of each one. Then, bring the edges of the biscuit together and pinch them to seal.
Step 3: Brush with butter. After all the tuna bombs are formed, brush them with melted butter.
Step 4: Add poppy seeds and bake. Sprinkle poppy seeds on top and bake them for 18-22 minutes or until golden brown on the outside.
Expert Tips
- Don't overfill the biscuits: Only add a heaping tablespoon of filling to each biscuit. Adding extra will make it difficult to seal and more likely to burst open in the oven.
- Drain the tuna well: When you open your canned tuna, drain as much liquid as you can. The excess moisture will make the biscuits soggy.
- Use room temperature tuna: Avoid adding the tuna mixture when it's cold to the biscuits. This makes it stiff, so it's harder to seal. If you make the filling ahead, allow it to sit on the counter for 5-10 minutes before you fill the biscuits.
- Storing the leftovers: Place any leftover cheesy tuna bombs into an airtight container and keep them in the refrigerator for up to 3 days.
- Reheating the biscuit tuna melts: For best results, reheat the tuna biscuit melts in a 325°F air fryer for 5-7 minutes to get the outside crispy again. Microwaving them will make the biscuits rubbery and tough.
Another tuna melt recipe you should try are these tuna melt sliders.
Serving Suggestions
- Fresh sides: If you're serving these as a main dinner course, make a fresh side like a wedge salad or cranberry apple coleslaw.
- Soup and sandwich: Since these are inspired by a tuna melt sandwich, try soup on the side! I love slow-cooked tomato soup and corn and potato chowder with them.
- Roasted veggies: Make a roasted vegetable like zucchini, mushrooms, or broccoli.
Tuna Melt Biscuits Recipe FAQs
Be sure to pinch the edges of the biscuit together to ensure a tight seal. I find this to be easier if both the tuna filling and the biscuits aren't cold. Allow both components to sit at room temperature for a few minutes to make them more flexible, which makes it easier to get a tight seal and prevents filling from leaking in the oven.
You can, but it's more fragile. Crescent roll dough is thinner than biscuit dough and becomes flakier as it bakes. This gives the tuna stuffed biscuits a higher potential to leak, so handle them with care.
You can, but it's not recommended due to texture changes that may occur when they're thawed. It will be safe to consume but the mayonnaise may break and ruin the creaminess of the filling. If you decide to freeze, store them in an airtight container for up to 1 month. You may reheat them straight from the freezer, too. Place them in a 350°F oven for 12-15 minutes or until warmed through and crispy on the outside.
Yes! However, I recommend only making the tuna filling ahead. You can put it into an airtight container and keep it in the fridge for up to 2 days. Then, when you're ready to make them, allow the mixture to sit at room temperature for about 10 minutes, and then assemble and bake.
Tuna Melt Biscuits
Equipment
Ingredients
- 1 8- ounce tube refrigerated biscuit dough
- 1 8-ounce can tuna drained
- 3 tablespoons mayonnaise enough to coat the tuna
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- 2 tablespoons green onions thinly sliced
- ¾ cup shredded Cheddar cheese
- 2 tablespoons butter melted
- 1 tablespoon poppy seeds
Instructions
- Preheat your oven to 375 degrees. Prepare a rimmed baking sheet with parchment paper or cooking spray and set aside.
- Drain the can of tuna and dump the contents into a bowl. Add mayonnaise, salt, pepper, garlic powder, mustard powder, green onions, and cheddar cheese. Set aside.
- Grab 1 biscuit and flatten it until it is about ¼ of an inch thick. Add a few tablespoons of your tuna mixture to the center of the dough. Bring the edges of the dough together and pinch all of your edges to seal into a ball.
- Place each of your tuna bombs into your prepared pan with the edges at the bottom. Brush the tops with melted butter, then sprinkle with poppy seeds. Bake until your biscuits are golden brown, between 18 and 22 minutes. Serve warm.
Video
Notes
- Pinch the edges of the biscuit tightly to seal. It's easier if the biscuits and filling aren't cold-let them sit at room temp for a few minutes, so they're more flexible and less likely to leak in the oven.
- When you open the canned tuna, drain it really well. Too much moisture can make the biscuits soggy.
- Use about a heaping tablespoon of filling per biscuit. Any more and they'll be harder to seal and more likely to burst open in the oven.
Marla says
Such a great idea. They were delicious. Thank you.
Karin and Ken says
I am a big tuna melt fan and these are so good! Happy to hear you agree! All the best. Karin