Tuna Salad Biscuit Cups Recipes

TUNA CUPS

Steps:

• Preheat oven to 375 degrees.
• In a bowl mix everything except the crescent rolls.
• Separate triangles and mold into ungreased muffin cups.
• Make sure the dough is up the sides.
• Put tuna mixture inside the cups.
• Bake for 10-15 minutes.

KETO TUNA SALAD CUPS

Steps:

• Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
• Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
• Sprinkle the tomato slices with salt and pepper.
• Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA SALAD PEPPER CUPS

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

TUNA BISCUIT SQUARES

Steps:

• In a large bowl, combine milk, mayonnaise and salad dressing. Stir in biscuit mix until blended. On a lightly floured surface, knead dough 5-8 times. , Pat into a greased 13-in. x 9-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned. , Meanwhile, combine the tuna, celery, onion, relish and garlic powder. Spread over crust; top with cheese. Bake for 4 minutes longer or until cheese is melted. Garnish with tomato if desired.

TUNA SALAD

Steps:

• In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
• Toss well and add French dressing to taste.

TUNA COBBLER

Steps:

• Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray.
• In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole.
• In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika.
• Bake uncovered 20 to 25 minutes until biscuits are golden brown.

TUNA SALAD BISCUIT CUPS

Steps:

• Flatten each biscuit into a 3 inch circle. Press each biscuit into a greased muffin cup.
• Bake at 400°F for 10-12 minutes or until golden brown. Cool 5 minutes.
• Combine the mayonnaise, relish, soy sauce, dill weed, tuna and water chestnuts.
• Spoon into biscuit cups and serve immediately.