These delicious tuna croissants are the perfect treat for breakfast time or appetizer for your next party. With a little time and Safe Catch Canned Tuna, you can make this savory breakfast that will get your morning off to a fun start.
I have something to share with you today that I know you’re going to love. Remember this delicious Tuna Bruschetta that I shared couple months ago? I’m back with a different recipe that’s equally delicious as the last tuna recipe! I know you’ve probably already heard me say that I love fish (I know I always say this.. But I really do).
However, I can get quite picky when it comes to canned fish because I don’t know how they pack it. There are a lot of things that happen from when fish are caught, to when they arrive in your home. Many companies aren’t transparent about their process. Luckily, my friends over at Safe Catch are changing the game when it comes to canned fish. Their tuna fish is all sustainably caught and has the lowest mercury limits. So if you’re still debating whether or not to try it, I just say you should go for it. The cans of tuna are filled with big, delicious chunks so you really are eating the real thing!
The tuna croissant recipe I’m sharing today is inspired by Japanese cuisine. Somehow I always associate fish with ginger, wasabi, and soy sauce. Whenever I make sashimi that’s what I use. This tuna croissant has a balance of spicy ginger, hot wasabi, with a touch of miso paste. I used nori to wrap the tuna. The combination is priceless and I guarantee this will be your new favorite breakfast or snacks!
- 1 can Safe Catch Tuna
- 1 (8-oz) package crescent roll dough
- Nori (seaweed)
- 11/2 tsp white miso paste
- 1 tsp ginger paste
- ½ tsp wasabi paste
- 1 tsp light soy sauce
- 1 egg yolk
- 3 tbs furikake
- Preheat the oven to 375°F.
- In a small bowl, combine the tuna, miso paste, ginger paste, wasabi paste, and light soy sauce. Mix well.
- On a clean surface, add nori sheet on each piece of crescent roll dough. Add a tsp of tuna on top, and roll up, starting from wide end to point.. Arrange on a parchment-paper-lined baking sheet.
- Brunch the top of the rolls with egg yolk and sprinkle furikake on top.
- Bake until puffed and golden brown, 18-20 minutes. Let them cool on a wire rack few minutes before serving.