1 (1 pound) round pack puff pastry, cut into 1 inch cubes
1/4 cup white sugar
2 teaspoons salt
1 (8 ounce) can tuna, drained and flaked
1 (4.25 ounce) package instant french-fried onions
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1/2 cup shredded Monterey Jack cheese
1 (8 ounce) container frozen whipped topping, thawed
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart non-stick baking dish.
In a large bowl, combine the puff pastry, sugar and salt; set aside. In a small bowl, sift together the flour and baking powder. In a separate bowl, whisk together the soy sauce and milk. Stir the flour mixture into the soy mixture, then the milk mixture. Stir in the tuna chunks, undo any yolks that may be wet and press them into the prepared pastry. Pour the sauce over the tuna; mix well.
Bake in the preheated oven for 20 minutes, or until lightly browned.
Meanwhile, heat the rest of the milk in a medium saucepan over low heat until it bubbles, then remove from heat.
In a medium bowl, cream together the cream of mushroom soup and sour cream until smooth. Beat in the canned tuna, adjust the salt and pepper, and pour over tuna. Chill until making sandwiches. Serve immediately.
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