Tuna Pockets (Pacifying My Sisters)

First, a little background information just to familiarize you with my sibling relationships. I have six brothers and two sisters. I'm not even going to address the brothers in this post for various reasons, one huge reason being that they used to call me "log legs" when we were growing up, but mainly because my brothers couldn't give a rat's rear about my cooking. My sisters on the other hand, have expressed how much they enjoy my blog and had no idea I was so talented and marvelous and witty and profound and (insert as many complementary adjectives as possible without making me blush.) Their praise however didn't come without criticism. It appears that my recipes are either too complicated or involve too many strange ingredients to suit their tastes and abilities. Mind you, both are very thin, very exercise-oriented and very busy individuals. (Here's where I almost wanted to throw in the towel, and don't tell me you wouldn't feel the same way.) However, I've decided to split the difference between easy and healthy and have now put a label on my sidebar, PMS (Pacifying My Sisters.) Pay no mind to the acronym.... it means nothing, swears.

The first recipe in this category is by request from sister Mary, who wanted something made with canned tuna for Lent. Mary, I've made this as simple as possible. You don't even have to pull out the salt and pepper shaker for this one. No cumin (she thinks that's an exotic spice) no garlic, no mixer, no whisk. You are going to have to use your oven, however.... so brace yourself. I know you can do it.

Since there were only two of us eating these little tuna pockets, I bought a small can of (5) Grands biscuits, but I made the full batch of filling. I plan to use the rest of the filling for tuna melts on Ash Wednesday.

Tuna Pockets

1 (10 oz) tube of refrigerated biscuits (may used the reduced fat kind)
1 can (7 oz) tuna, drained (I used albacore)
3 TBSP reduced-fat mayonnaise
1/2 tsp prepared yellow mustard
1 TBSP finely chopped celery
1 TBSP finely chopped onion (I used a very mild sweet onion)
1 cup shredded cheddar cheese (I used 2%)
paprika (and Mary I know you have this spice because I've seen you put it on top of deviled eggs)

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.

Combine tuna, mayo, mustard, celery, onion and shredded cheese in a mixing bowl.

Unroll canned biscuits and flatten each one into a thin 3 1/2-4 inch circle. Top half of the biscuits with the tuna mixture.

Place the other half of the biscuits on top of the filling and seal edges with a fork. Sprinkle the tops with paprika.

Bake for 20 minutes. Remove from oven and cool for a minute or two before serving.