Cheese Swirled Tuna Casserole With Green Peas And Mint

Directions

1. Preheat oven to 425 degrees. Lightly butter 1 1/2- to 2-qt casserole and set aside.
2. Tuna Mix: Stir-fry onion in butter in a large heavy skillet over moderate heat, till lightly browned, about 5 to 8 min. Blend in flour and salt, then broth. Add in lowfat milk and heat, stirring constantly till thickened and smooth, 3 to 5 min. Fold in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep hot.
3. Cheese Swirl Biscuits: Sift flour, baking pwdr, and salt together into a large mixing bowl. Add in shortening and cut in with pastry blender till texture of coarse meal. Add in lowfat milk and fork briskly to make soft dough.
4. On a lightly floured surface, roll the dough into a 12- by 8- by 1/4-inch rectangle. Scatter cheese proportionately on top, then jelly-roll style, starting from short end, to create roll 8 inches long. With floured sharp knife, slice 1-inch thick.
5. Spoon tuna mix into casserole. Space biscuits proportionately on top, arranging so spiral designs show. Bake, uncovered, till biscuits puff and brown slightly, about 20 min.
6. In a saucepan with 1/2 c. boiling water add in frzn peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dry mint.