|Canned tuna||6 1⁄2 Ounce, drained|
|Shredded american cheese||1 Cup (16 tbs)|
|Pickle relish||2 Tablespoon|
|Flaky buttermilk biscuits||2 Can (20 oz) (Pillsbury Refrigerated Hungry Jack)|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
Combine tuna, cheese and pickle relish.
Unroll dough from 2 cans; separate into 20 biscuits.
Press 7 biscuits into 5-inch circles on un-greased cookie sheet.
Cut 6 biscuits in quarters.
Arrange 3 of the quarters on each circle for the fins and tail; flatten.
Place a heaping tablespoon-ful of tuna filling on center of each.
Press 7 remaining biscuits into 5-inch circles.
Place over filling, stretching to seal edges.
Pinch a "U" shape for mouth on side opposite tail.
Press sliced olive slightly into dough for eye.
With scissors, clip body for "scales"; clip fins and tails.
Bake at 375° for 12 to 15 minutes