Tuna Salad Muffins Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin tins.
• In a medium bowl, stir together flour, sugar, baking powder, and salt. Set aside.
• Into a separate bowl, flake tuna; then stir in yogurt, green onion, olives, and garlic. Set aside.
• In a small bowl, whisk together egg, milk, and oil.
• Stir tuna mixture into flour mixture. Gently stir milk mixture into flour mixture. Spoon tuna salad into the wells of muffin tins.
• Bake in a preheated oven for 20 to 25 minutes.

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Preheat broiler.
• Combine first 7 ingredients in a medium bowl.
• Divide evenly among muffin halves, sprinkle with cheese.
• Place on a baking sheet, broil 4 minutes or until golden.

Steps:

• Mix first eight ingredients together and lightly press into a very well greased muffin tin.
• Bake at 375 F for 15 minutes. Tops should just start to brown & bubble. Note - baking time will vary with size of muffin tins.
• Let cool about 5 minutes to allow for easier removal from pans then turn out onto individual serving dishes.
• Combine sauce ingredients and drizzle over top of muffins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin tins.
• In a medium bowl, stir together flour, sugar, baking powder, and salt. Set aside.
• Into a separate bowl, flake tuna; then stir in yogurt, green onion, olives, and garlic. Set aside.
• In a small bowl, whisk together egg, milk, and oil.
• Stir tuna mixture into flour mixture. Gently stir milk mixture into flour mixture. Spoon tuna salad into the wells of muffin tins.
• Bake in a preheated oven for 20 to 25 minutes.

Steps:

• In small bowl, combine tuna, celery, onion, salad dressing and lemon pepper; mix well.
• Spread about 1/4 cup tuna mixture on each slice of toast.
• Place on broiler pan or ungreased cookie sheet.
• Broil 4-6-inches from heat 2 to 3 minutes or until tuna mixture is hot.
• Top each with cheese slice.
• Broil an additional 1 to 2 minutes or until cheese is melted.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Melt butter in a small frying pan over low heat. Add onion and garlic and saute over low heat until soft and translucent, 5 to 7 minutes. Stir in seafood seasoning, cilantro, onion powder, salt, and pepper. Remove from heat.
• Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork.
• Place all 6 halved English muffins on a cookie sheet. Spoon on tuna mixture, dividing it evenly between each muffin. Top each with a slice of tomato; add a slice of American cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes.

Steps:

• In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. Add 2 t. salt to pot. Put in package of rotini and follow package directions for MINIMUM cook time. Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. Set aside.
• In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
• Add pasta to mayonnaise mixture.
• Drain can of tuna completely and add to pasta.
• Add chopped onions, celery, and carrots.
• Stir well until everything is combined.
• Refrigerate for at least two hours; add salt to taste and stir.