Tuna Cups Food

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.

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.

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 SALAD PEPPER CUPS

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

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.

TUNA TOAST CUPS

Steps:

• Remove crists from bread slices and brush bread with melted margarine.
• Press each slice into 3 inch muffin-pan cups.
• Bake at 375F about 12 minutes or until golden.
• Mix first five ingredients in bowl; add hot sauce to taste if you like it a bit spicy.
• Spoon mixture into slightly cooled toast cups.
• Bake at 375F for 10 - 15 minutes.

TUNA VEGETABLE CUPS

Steps:

• Preheat oven to 375 degrees. Prepare toast cups: Spread one side of each bread slice lightly with butter. Gently push a bread slice, buttered-side down, into each of eight 6 oz. custard cups or 2 1/2-inch muffin-pan cups. Bake 10 to 12 minutes until lightly browned. Remove toast cups from custard cups or muffin-pan cups.
• Meanwhile, in a 3 quart saucepan over medium heat, melt 2 T. butter; stir in flour, mustard, and pepper until blended. Gradually stir in milk and Worcestershire; cook, stirring constantly, until mixture is slightly thickened. Add frozen vegetables, tuna, and cheese; cook until vegetables and tuna are heated through and cheese is melted, stirring frequently.
• To serve, arrange 2 toast cups on each of four plates: spoon some tuna-vegetable mixture into cups. Garnish each plate with some cherry tomatoes and watercress.

TUNA CUPS

Steps:

• Spray muffin tins with oil.
• Unroll Pilsburry crescent rolls. Use dough to line 8 cups of the muffin tin.
• Mix the tuna, diced celery, diced onion, Miracle Whip, yogurt, egg and cheese together. Separate evenly into each of the 8 cups.
• Back at 350'F until dough is golden brown.
• Serve hot.

CREAMED TUNA IN TOAST CUPS

Steps:

• Over low heat, melt butter in a saucepan and stir in flour. Slowly add milk while stirring. DO NOT bring to a boil. Cook and stir constantly only until slightly thickened.
• Drain tuna and add to mixture.
• Lightly stir in salt, pimento and green peas (if used).
• Push bread slices into greased muffin tins to form a cup. Toast in oven until light brown.
• While toast is warm, pour creamed tuna mixture into bread cups and serve.