Biscuit Tuna Melts- a tuna melt hidden in a refrigerated biscuit makes an easy and tasty lunch.

These tuna pockets are so easy to make and only require a few simple ingredients.

What You’ll Need

Canned Tuna– I use chunk light. Be sure to drain it well.MayonnaiseOnion, celery, pickle relish. These are the ingredients I like to add to tuna salad for flavor. You can leave any of them out or add hard-boiled egg. Use either red onion, sweet onion, or green onion.PepperRefrigerated Biscuits– I use Pillsbury Grands- either buttermilk or flaky layers.American cheese– You can use swiss cheese or cheddar cheese if you prefer, or pepper jack cheese for some spiciness.

How To Make Biscuit Tuna Melts

Mix the first 6 ingredients in a medium bowl to make the tuna salad. This step can be done a day or two in advance.Separate the biscuit dough into 8 biscuits. Use a rolling pin to roll each one out a little or you can stretch them with your hands.Place a mound of tuna salad on half the biscuit rounds. Cover with a cheese slice.Place the remaining biscuits on top and press to seal the seams well. Be sure to really press them together. They are going to want to separate as the biscuits bake.Bake for 12 to 14 minutes at 375 or until golden.
Storage

Best eaten right away but leftovers will keep for 3 days in an airtight container in the refrigerator. Reheat in a 300 degree toaster oven.

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