These savory tuna cups make the perfect grab and go lunch.
Preheat oven to 350°F.
In a bowl, mix together tuna, mashed boiled egg, dill pickle, carrot, green onion, mayonnaise, mustard, salt and pepper. Fold in cheddar cheese
Spray 8 muffin tin cups with a non-stick cooking spray and line each cup with bread slice, pressing gently in place with fingers.
Divide tuna mixture evenly among cups (approximately 1/4 cup in each).
Bake 20 minutes or until bread is lightly browned and cups hold their shape well.
Remove cups to cooling rack and cool 5 minutes before serving.
Serving Size 2
Servings 4
- Amount Per Serving
- Calories 388
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 6g30%
- Cholesterol 148mg50%
- Total Carbohydrate 29g10%
- Dietary Fiber 4.5g18%
- Sugars 4g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350°F.
In a bowl, mix together tuna, mashed boiled egg, dill pickle, carrot, green onion, mayonnaise, mustard, salt and pepper. Fold in cheddar cheese
Spray 8 muffin tin cups with a non-stick cooking spray and line each cup with bread slice, pressing gently in place with fingers.
Divide tuna mixture evenly among cups (approximately 1/4 cup in each).
Bake 20 minutes or until bread is lightly browned and cups hold their shape well.
Remove cups to cooling rack and cool 5 minutes before serving.