I love a challenge, especially in the kitchen. So, when Bumble Bee asked me to participate in a Holiday Recipe Challenge, I knew I had opportunity to do something really fun and creative. Cooking this time of year, with all the great fall flavors, is easily my favorite.
Immediately I began thinking about something that would look great on a holiday party table and that was representative of the season. Still, I wasn’t quite sure how I could get bring in tuna as a protein until my mother reminded me of a dish she used to make for dinner parties for guests that didn’t care for red meat. It was essentially tuna mixed with a number of other ingredients then baked in a biscuit dough. Taking this idea one step further, my wife suggested making it in the shape of a wreath, similar to a recipe she had seen done at a Pampered Chef party.
With these ideas in mind I began plotting out the tuna filling portion of this, filling it with as many fall oriented ingredients like sage, pecans, dried cranberries, and orange zest. I also decided to toss in red and green bell peppers to keep things festive. Finally, I thought that making a sweet potato biscuit dough would bring the whole thing together.
The filling for this sweet potato and tuna holiday wreath is very simple and easy to prepare. The biscuit dough was a little more time consuming, as I had to roast the sweet potatoes, make the dough, and then refrigerate it before rolling it out and cutting it into triangular shapes to create the foundation for the wreath.
If you didn’t want to take the time to make the biscuit dough yourself, the crescent roll dough you can buy in stores would really speed up the assembly process and give you a great result as well. This is especially important if you’ve already got a bunch of other holiday baking to get through.
All in all this was a lot of fun to make, and quite tasty. I will most certainly be making a few more of these to serve to our guests throughout the holiday season.
Sweet Potato & Tuna Holiday Wreath
- Sweet potato biscuit dough
- 2 cans Bumble Bee Tonno in Olive Oil
- 1/2 cup mayonnaise
- 1/4 cup fennel, finely diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon fresh sage, finely chopped
- zest of one orange
- salt and pepper, to taste
- 8 whole pecans (for garnish)
- 2 tablespoons butter, melted
- Assemble the biscuit dough according to the Chow recipe, then refrigerate to firm up
- In a medium size mixing bowl, break up the two cans of tuna, then stir in the mayonnaise until combined
- Then, mix in the red and green bell pepper, fennel, cranberries, pecans, sage and orange zest
- Taste, then season with salt and pepper accordingly
- Roll out the dough approximately 1/4″ thick, then cut into triangles with the longest side approximately 6″ long
- Arrange the triangles in a star like pattern, overlapping the corners of the shortest side (see video for a visual)
- Scoop and place the filling around the inside of the biscuit dough, then fold over the long edge over the filling and tuck inside the middle of the ring
- Garnish the wreath with whole pecans (if desired), brush with melted butter, and bake at 400 degrees for 15-20 minutes, or until biscuit is golden brown
Disclosure: As part of the Bee Squad I receive product information and samples and Bumble Bee sponsored my attendance at the 2012 Type A Parent conference. I was not compensated in any other way, nor was I offered or promised anything else in exchange or my review of their products, recipes or BeeWell For Life program. All opinions contained herein are my own.