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1
Cook margarine and onion in a pot until golden brown color.
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2
Take the pot off the heat and blend in flour (1/4 Cup or 60 ml) until mixed.
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3
Return pot to stove and add chicken soup, tuna and milk (1 Cup or 250 ml).
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4
Cook until thick, stirring constantly.
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5
Take tuna mixture off the heat and add lemon juice.
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6
Pour into a greased baking dish and set aside.
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7
Biscuit Topping: Combine flour (2 Cups or 500 ml), baking powder, and salt.
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8
Cut in shortening with two knives or a pastry blender until the mixture is the consistency of coarse cornmeal.
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9
Make a well in the center of the ingredients and add the milk (1 cup or 250 ml) all at once.
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10
Stir batter vigorously until it comes freely from the side of the bowl.
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11
Turn dough onto lightly floured board and knead lightly for a few seconds.
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12
Roll dough out with a rolling pin to make a rectangle shape.
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13
Sprinkle the dough rectangle with cheddar cheese.
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14
Roll dough with cheese inside into a log shape.
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15
With a serrated knife slice dough into pieces about 1 inch thick.
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16
(Cinnamon bun style pieces)
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17
Turn the biscuit & cheese swirl pieces on their side and lay them on top of the tuna mixture.
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18
Sprinkle a little bit of extra cheese over your cheese/dough swirls and place into the oven.
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19
Cook Tuna Bake uncovered at 425 F for 20 30 Minutes.
