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1
Preheat oven to 425 degrees.
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2
Lightly butter 11/2 to 2-quart casserole and set aside.
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3
Tuna Mixture: Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes.
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4
Blend in flour and salt, then broth.
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5
Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes.
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6
Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm.
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7
Cheese Swirl Biscuits: Sift flour, baking powder, and salt together into a large mixing bowl.
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8
Add shortening and cut in with pastry blender until texture of coarse meal.
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9
Add milk and fork briskly to make soft dough.
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10
On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle.
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11
Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long.
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12
With floured sharp knife, slice 1-inch thick.
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13
Spoon tuna mixture into casserole.
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14
Space biscuits evenly on top, arranging so spiral designs show.
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15
Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes.
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16
In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package.
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17
Drain.
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18
In a glass bowl, toss peas, with butter and dried mint.
