Tonight's meal came from the Pillsbury Bake off. This recipe was the $10,000 3-a day dairy award winner. I'm always a little wary when a recipe calls for tuna but this one turned out great! There was hardly even a tuna taste! I didn't use the low fat mayo and I skipped the egg yolk sesame seed step since I didn't have sesame seeds. I also didn't have cajun seasoning so I used Essence of Emeril which I figured would give the same POW effect! Definitely one I'll make again. I give this recipe a 5!
Ingredients:
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1 egg yolk
1/4 teaspoon water
1 tablespoon sesame seed
1/3 cup reduced-fat mayonnaise or salad dressing
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Cajun seasoning
1 can (4.5 oz) Old El Paso® chopped green chiles
2 cans (6 oz each) albacore tuna in water, drained
2 cups shredded reduced-fat Cheddar cheese (8 oz)
Chopped tomato, if desired
Shredded lettuce, if desired
Preparation Directions:
1 . Heat oven to 350°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inchdiameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
2 . In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
3 . Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
4 . Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.
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