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“This recipe comes from the Chicago Tribune, published in the 1980s. I made it often but lost the recipe one day. I searched online for years, trying to find it again, and even tried to recreate it from memory, but nothing was quite right. We're remodeling the kitchen now, and lo and behold, the recipe card fell to the floor when we took the old cabinets down! So here it is, never to be lost again.”

Ingredients Nutrition


  1. Heat oven to 425°F Grease a small baking sheet.
  2. Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).
  3. Add water to biscuit mix, and knead 10 times on a lightly floured surface.
  4. Pat dough into a 10x12-inch rectangle in the center of the baking sheet.
  5. Spread tuna mixture evenly down the center of the rectangle.
  6. Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.
  7. Bring the opposite strips up and over the filling and seal the ends to form a braid.
  8. Sprinkle with celery seed.
  9. Bake 15-20 minutes at 425°F.
  10. Use two large pancake turners to lift onto serving plate.
  11. Cut into pieces crosswise.

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