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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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From Susan James of Cokato, Minnesota, these easy biscuit âboatsâ are filled with a tasty tuna salad that gets a nice crunch from water chestnuts. âThey're great for buffets and fast meals on the go,â writes Susan. 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:
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.
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