Melt butter in a pan over medium heat. Add onion and
cook, stirring until limp. Add potato, water and
chicken stock base. Cook, covered, until potato is
almost tender (about 8 minutes). Stir in frozen carrots
& peas and cook 2 - 3 minutes (or until tender).
Remove from heat and stir in dill weed, salt, hot sauce,
and parsley. Gently mix in tuna breaking into large chunks.

Pick out 2 large slices of the potato from pan and put in bottom
of a 1-quart casserole. Mash with a fork, spreading evenly over
bottom of casserole. Pour rest of tuna mixture into casserole.
Arrange 3 to 6 of the biscuits on top.
(Place any remaining biscuits in another pan to bake
and eat with casserole).

Bake casserole, uncovered, in a 400 degree (F) oven until
biscuits are well browned and mixture is bubbly. (About
20 minutes). Serves 2 with leftovers.