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Ingredients
- 1 tube (12 oz) refrigerated buttermilk biscuits
- 1/2 cup mayonnaise
- 2 Tbsps sweet pickle relish
- 1 Tbsp soy sauce
- 1/4 tsp dill weed
- 1 can (12 oz) tuna, drained and flaked
- 1 can (8 oz) water chestnuts, drained and finely chopped
Preparation
Step 1
Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Bake at 400 degrees for 10 to 12 minutes or until gold 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.