In saucepan cook 2 tablespoons chopped green pepper and 1 tablespoon chopped onion in 1 tablespoon butter till tender.
Stir in one 10 1/2-ounce can condensed cream of celery soup, 1/3 cup mayonnaise or salad dressing, 1/3 cup milk, and 1/4 to 1/2 teaspoon curry powder.
Drain one 9 1/4-ounce can tuna; break into large chunks and fold into mixture.
Cook, stirring occasionally, till heated through.
Serve over hot biscuits split in half.