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Tuna Salad Biscuit Cups

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

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.
Nutrition Facts
2 each: 436 calories, 20g fat (3g saturated fat), 28mg cholesterol, 1169mg sodium, 40g carbohydrate (3g sugars, 1g fiber), 23g protein.

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Reviews

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  • KristineChayes
    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!