Tuna Salad Biscuit Cups Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tuna Salad Biscuit Cups in Simple & Delicious July/August 2007, p25

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.

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Reviewed Sep. 19, 2013

I made Tuna Salad Biscuit Cups as one of the foods I served for a recent luncheon meeting I hosted at my home. They were simple to prepare and everyone loved them! Next time I make these, I think I'll use salmon, a favorite of mine. Thank you for sharing your recipe, Susan!

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