(by Shirley McNevich)
1/4 cup Parkay margarine
1/2 cup chopped onions
1 cup chopped green bell pepper
2 TBSP flour
1 - 29oz. can chopped tomatoes
1 TBSP Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. white sugar
1/2 tsp. pepper
1 - 12.5oz. can white albacore tuna (drained and flaked)
2 - 8oz. cans Pillsbury buttermilk biscuits
In a skillet over medium heat add margarine, chopped onions and chopped green peppers--stir and cook for 5 minutes. Add flour--stir slowly until mixed. Add chopped tomatoes, Worcestershire sauce, dry mustard, salt, white sugar and pepper--stir, then cover and simmer for 10 minutes. Remove from heat--add drained and flaked tuna--stir. Pour whole mixture into a greased 2 1/2 quart casserole. Open biscuit cans--cut each biscuit into 3 pieces (pie shaped pieces)--place biscuit pieces all over the top of the tuna mixture (pointed side of each biscuit piece pointing up to the air). Bake at 375 degrees for 25 minutes.
