Ahi Mummy Melts

Golden, flaky, and just a little spooky! These Ahi Mummy Melts wrap Safe Catch Wild Ahi Yellowfin Tuna and melted cheddar in buttery pastry strips for a playful Halloween bite. Add savory olive-and-cheese eyes and serve with a bright green avocado-yogurt dip.

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Ahi Mummy Melts

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Serves:

6 (6 pastry bundles)

Prep Time:

20 mins

Cook Time:

18–22 mins

Ahi Mummy Melts

Ingredients

2 (5 oz) cans Safe Catch Wild Ahi Yellowfin Tuna, not drained
1 sheet refrigerated crescent dough (8 oz), preferably unperforated, or equivalent refrigerated puff pastry
¾ cup shredded pasteurized cheddar cheese
2 tablespoons commercially prepared mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped green onion
¼ teaspoon garlic powder
1 large egg, beaten, for brushing (optional)
12 small circles cut from pasteurized mozzarella, plus 12 tiny black olive pieces, for savory eyes

GREEN DIPPING SAUCE

½ ripe avocado
⅓ cup plain Greek yogurt made with pasteurized milk
1 tablespoon lime juice
1 tablespoon chopped cilantro (optional)
1–2 tablespoons water to thin
Pinch of salt

Tools you'll need

Oven
Baking sheet
Parchment paper
Mixing bowl, fork
Knife or pizza cutter
Spoon
Pastry brush
Small blender or fork for dip

Instructions

Heat oven to 375°F. Line a baking sheet with parchment. Flake the undrained tuna with a fork until its juices are incorporated; mix with mayonnaise, Dijon, green onion, garlic powder, and cheddar.
Unroll dough. Cut six rectangles about 3 × 4 inches for bases, using the remaining dough to cut thin ¼-inch strips. If using crescent dough, press perforations closed first.
Divide tuna filling among the dough bases, leaving a border. Fold the long sides up slightly around the filling to contain it. Lay thin dough strips diagonally across the top, overlapping like mummy bandages; leave a small opening for the eyes. Press strip ends to the base to secure.
Brush exposed pastry lightly with beaten egg, if using. Bake 18–22 minutes, until the pastry is deeply golden and cooked through and the filling is hot (165°F is a practical target when reheating mixed fillings).
Cool for 2–3 minutes. Attach two mozzarella circles and black olive pupils to each mummy near the opening; use a tiny dab of mayonnaise as edible glue if needed.
Blend or mash avocado, yogurt, lime, cilantro, water, and salt into a smooth green dip. Serve immediately.

SERVING SUGGESTION

Serve the warm mummy bundles on a platter with the avocado-yogurt dip and crunchy vegetables. For younger children, omit or carefully cut the olive eye decorations as appropriate.