Recipe

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• 1 (9 1/2 oz) can tuna, drained and flaked
• 3/4 cup cheddar cheese, grated
• 1/4 cup mayonnaise
• 2 tbsp parsley, chopped
• 1 tbsp lemon juice
• 4 green onions, chopped with tops
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups biscuit mix
• 1/2 cup water
• celery seed (optional)

• 1 Heat oven to 425°F Grease a small baking sheet.
• 2 Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).
• 3 Add water to biscuit mix, and knead 10 times on a lightly floured surface.
• 4 Pat dough into a 10x12-inch rectangle in the center of the baking sheet.
• 5 Spread tuna mixture evenly down the center of the rectangle.
• 6 Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.
• 7 Bring the opposite strips up and over the filling and seal the ends to form a braid.
• 8 Sprinkle with celery seed.
• 9 Bake 15-20 minutes at 425°F.
• 10 Use two large pancake turners to lift onto serving plate.
• 11 Cut into pieces crosswise.