TUNA SALAD BISCUIT CUPS

Tuna Salad Biscuit Cups image

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.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 7

Previous Next

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

Steps:

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 : Calories 436 calories, Fat 20g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.