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Do you want to perfect dining etiquette and develop excellent party prep skills? Are you looking for ways to have fun with your kids in the kitchen and entertain them with new food ideas? Look no further! To impress your guests and family with fine cooking, this section is all about tips to help you come up with quick and easy meals and host unforgettable gatherings.

Tuna Pocket

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    Preparation Time

    15 Min

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    Cooking Time

    15 Min

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  • icon-servings




  • 1 tablespoon Vegetable oil

  • 1 can California Garden solid tuna in sunflower oil, drained

  • 2 tablespoons California Garden whole kernel sweet corn

  • 2 tablespoons California Garden sweet peas

  • 2 tablespoons California Garden sliced mushrooms

  • 2 Lettuce leaves, finely chopped

  • 2 teaspoons Mayonnaise

  • 16 White bread slices

  • 1 cup Flour

  • 3 Eggs, beaten

  • 2 cups Breadcrumbs

  • For frying

  • 4 cups Vegetable oil


Step 1

In a bowl, combine California Garden tuna, California Garden whole kernel sweet corn, California Garden sweet peas, California Garden sliced mushrooms and chopped lettuce. Add mayonnaise and toss until combined.

Step 2

Take two bread slices and place one on top of the other on your working surface. Using a rolling pin, gently roll over the bread slices until they stick together. Using a cookie cutter, cut it exactly at the center to get a round shaped slice. Repeat until the quantities are finished.

Step 3

Dip each bread slice respectively in flour, beaten eggs then breadcrumbs.

Step 4

Heat vegetable oil over low heat. Deep fry bread slices in batches until they begin to puff up. Remove from oil then place on kitchen towels in a dish to absorb excess oil.

Step 5

Cut bread pockets into halves. Fill with tuna mixture and serve.