Best Tuna Cup Recipes

17 TUNA RECIPES FOR EASY MEALS: TUNA PASTA SALAD & MORE!

Steps:

• Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. In the last 1 minute, add the peas. Drain the pasta and peas, then rinse with cold water.
• Meanwhile, thinly slice the green onions. Mince the red onion. Drain the tuna and flake it with a fork. Place them in a large bowl with the mayonnaise, white vinegar, dill, and kosher salt.
• Once the pasta and peas are cooked, add them to the bowl and mix. Taste and adjust flavors if desired, adding black pepper as necessary. Serve immediately. Store leftovers refrigerated for up to 3 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.

KETO TUNA SALAD CUPS

Steps:

• Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
• Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
• Sprinkle the tomato slices with salt and pepper.
• Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

FABIENNE'S FABULOUS AHI TUNA CUPS

Steps:

• Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces.
• Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.

TUNA NOODLE CUPS

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook noodles according to package directions; drain and return to pot. Add tuna, peas and carrots, onion and 1 cup cheese., Whisk together eggs, milk, water and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese., Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.

TUNA CUPS

Steps:

• Preheat oven to 375 degrees.
• In a bowl mix everything except the crescent rolls.
• Separate triangles and mold into ungreased muffin cups.
• Make sure the dough is up the sides.
• Put tuna mixture inside the cups.
• Bake for 10-15 minutes.

MUFFIN PAN TUNA MELTS

Steps:

• Preheat oven to 375°F. Generously coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. Lightly brush one side of bread slices with melted butter. Press bread slices, buttered sides up, into the prepared muffin cups.
• In a small bowl combine tuna, mayonnaise, and honey mustard. Stir in cheese, shallot, and dried cranberries. Divide tuna mixture among bread-lined muffin cups.
• Bake about 15 minutes or until filling is hot and bubbly. Remove tuna cups from muffin cups; let stand for 5 minutes before serving. If desired, garnish with fresh dill.