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Tuna Salad Biscuit Cups Recipe

From Susan James of Cokato, Minnesota, these easy biscuit “boats” are filled with a tasty tuna salad that gets a nice crunch from water chestnuts. “They're great for buffets and fast meals on the go,” writes Susan.

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Tuna Salad Biscuit Cups Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

15 10 25

Ingredients

1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon soy sauce
1/4 teaspoon dill weed
1 can (12 ounces) tuna, drained and flaked
1 can (8 ounces) water chestnuts, drained and finely chopped

Directions

Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes on a wire rack.
Meanwhile, in a small bowl, combine the mayonnaise, relish, soy sauce and dill. Stir in tuna and water chestnuts. Spoon into biscuit cups. Serve immediately. Yield: 5 servings.

Nutritional Facts 1 serving (2 each) equals 436 calories, 20 g fat (3 g saturated fat), 28 mg cholesterol, 1,169 mg sodium, 40 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Tuna Salad Biscuit Cups in Simple & Delicious July/August 2007, p25

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia