GRANDS TUNA AND GREEN CHILE MELT

• 1 pkg (16.3 oz) Pillsbury Grands homestyle refrigerated buttermilk biscuits
• 1 egg yolk
• 1/4 tsp water
• 1 Tb sesame seeds
• 1/3 cup mayonnaise
• 2 Tb finely-chopped fresh cilantro
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp cajun seasoning (or Old Bay)
• 1 can (4½ oz) mild chopped green chilies
• about 12 oz albacore tuna in water, drained (we prefer Bumblebee)
• 2 cups shredded cheddar cheese
• shredded lettuce
• chopped tomatoes

1. Preheat oven to 350° F.
   Use a silicone baking mat on a baker's half cookie sheet.
   
2. Evenly space the biscuits on the cookie sheet.
   With fingers, flatten the middle of each biscuit, leaving about a 1/4 inch rim around the outer edge.
   
3. In a small bowl, beat the egg yolk and water with fork until well blended.
   Use a silicone pastry brush to brush over tops and sides of biscuits.
   Sprinkle with sesame seeds.
   Bake 13 to 17 minutes, or until golden brown.
4. While biscuits are baking, in a medium bowl, mix mayonnaise, cilantro, salt, pepper, cajun seasoning and green chilies.
   Stir in tuna; refrigerate until ready to use.
5. Set oven rack so that it is about 4 to 6 inches from the top heating element.
   Set oven to broil.
   Divide tuna mixture evenly into the biscuit indentations (about 1/4 cup each).
   Sprinkle each biscuit with cheese.
   Broil for 1–2 minutes, or until cheese is melted.
   Remove from oven.
6. Put a bed of shredded lettuce on each plate.
   Place tuna melt on top, and sprinkle with chopped tomatoes.