Tuna Cup Recipes

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.

CRISPY WONTON CUPS WITH TUNA SALAD

Steps:

• Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
• Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.
• Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
• Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

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.