Tuna Toast Cups Recipes

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TUNA NOODLE CUPS



Tuna Noodle Cups image

Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. -Marlene Pugh, Fort McMurray, Alberta

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 9 servings.

Number Of Ingredients 10

8 ounces uncooked medium egg noodles (about 4 cups)
2 cans (5 ounces each) light tuna in water, drained
2 cups frozen peas and carrots (about 10 ounces), thawed
1 small onion, finely chopped
2 cups shredded cheddar cheese, divided
3 large eggs
1 can (12 ounces) evaporated milk
1/2 cup water
1 teaspoon garlic salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

TUNA ON TOAST



Tuna on Toast image

Easy, fast, and delicious!

Provided by MYEERAH

Categories     Seafood     Fish     Tuna

Time 30m

Yield 3

Number Of Ingredients 4

1 (10.75 ounce) can condensed cream of mushroom soup
2 hard-cooked eggs, sliced
1 (5 ounce) can tuna, drained
6 slices whole wheat bread

Steps:

  • Make cream of mushroom soup according to the directions on the can.
  • Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
  • Spoon tuna mixture over slices of whole wheat toast. Serve.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 32 g, Cholesterol 153.9 mg, Fat 11.8 g, Fiber 2.8 g, Protein 20.9 g, SaturatedFat 3 g, Sodium 987.1 mg, Sugar 1.9 g

CREAMED TUNA ON TOAST



Creamed Tuna On Toast image

Quick and easy! Great for a fast and warm lunch! Kids love it!

Provided by Luvs2Cook!

Categories     Seafood     Fish     Tuna

Time 15m

Yield 4

Number Of Ingredients 6

1 (5 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
8 slices bread
salt to taste
pepper to taste

Steps:

  • In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
  • Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 33.7 g, Cholesterol 22.7 mg, Fat 6.5 g, Fiber 1.7 g, Protein 14.9 g, SaturatedFat 2.1 g, Sodium 997.9 mg, Sugar 6 g

FABIENNE'S FABULOUS AHI TUNA CUPS



Fabienne's Fabulous Ahi Tuna Cups image

The apple, Belgian endive, and onion combine with the ahi tuna to produce a surprisingly fresh and unique appetizer.

Provided by Fabienne Riesen

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 pound sushi-grade yellowfin (ahi) tuna steaks
1 lemon, zested and juiced
½ cup onion, finely diced
½ cup diced red apple (such as Jazz™)
½ cup thinly sliced Belgian endive
2 tablespoons mayonnaise
1 teaspoon horseradish mustard
½ teaspoon honey
¼ teaspoon soy sauce
¼ teaspoon celery salt
⅛ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 8.6 g, Cholesterol 53.7 mg, Fat 7 g, Fiber 2.4 g, Protein 27.3 g, SaturatedFat 1.1 g, Sodium 210.5 mg, Sugar 3.4 g

TUNA CUPS



Tuna Cups image

Make and share this Tuna Cups recipe from Food.com.

Provided by maryL in Canada

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 can solid white tuna
1 can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup chopped celery
1/3 cup minced onion
1/4 cup mayonnaise (I use Hellman's)
1 cup grated cheese

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.

CREAMED TUNA IN TOAST CUPS



Creamed Tuna in Toast Cups image

My mother's quick and easy recipe. This recipe uses ingredients you always have on hand in the pantry. It's great when you're in a rush.

Provided by Seasoned Cook

Categories     Tuna

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 (6 ounce) chunk light tuna
1 teaspoon pimiento, diced
2 tablespoons baby green peas (optional)
6 slices bread
salt

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.

TUNA TOAST CUPS



Tuna Toast Cups image

From an old cookbook and recopied many times. Make toast cups or use Pulsbury Crescent Roll refrigerated dough. Time does not include boiling and cooling eggs. Serve hot or cold.

Provided by Shahana

Categories     < 30 Mins

Time 30m

Yield 4 cups each, 2 serving(s)

Number Of Ingredients 7

1 (6 ounce) can tuna, drained
1 large egg, hard boiled and diced into 1/4 inch pieces
1/3 cup low-fat cheddar cheese, grated
3 tablespoons celery, finely chopped
2 tablespoons low-fat mayonnaise, Miracle Whip
4 slices white bread
2 teaspoons margarine

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.

Nutrition Facts : Calories 360.1, Fat 13.4, SaturatedFat 3.7, Cholesterol 142, Sodium 577.1, Carbohydrate 26.2, Fiber 1.4, Sugar 2.6, Protein 31.5

CRISPY WONTON CUPS WITH TUNA SALAD



Crispy Wonton Cups with Tuna Salad image

Provided by Sandra Lee

Categories     appetizer

Time 16m

Yield 12 pieces

Number Of Ingredients 11

Nonstick cooking spray
12 square wonton wrappers
1 medium red onion
1/2 teaspoon chopped fresh ginger
2 teaspoons spicy brown mustard
2 teaspoons red wine vinegar
1/8 teaspoon crushed red pepper flakes
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
1 (5-ounce) can chunk light tuna, drained
1 1/2 cups snow peas

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.

SHRIMP TOAST CUPS



Shrimp Toast Cups image

These appetizers always disappear quick as a flash. The pretty toast cups lend themselves to other favorite fillings, too! -Awynne Thurstenson, Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 dozen.

Number Of Ingredients 9

24 slices white bread, crusts removed
1 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons prepared horseradish
3 cans (6 ounces each) small shrimp, rinsed and drained
16 green onions, sliced
Fresh dill sprigs, optional

Steps:

  • Preheat oven to 325°. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake 14 minutes or until golden brown. Remove from pans to wire racks to cool. , In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CRISPY TOAST CUPS



Crispy Toast Cups image

These quick little toast cups can hold about anything. Fill them with tuna or ham salad or what about my Creamy Tarragon Peas & Oninons recipe #65958.

Provided by Charlotte J

Categories     Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 2

8 slices white bread, crust trimmed (soft)
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Carefully press each slice of bread into ungreased muffin cups.
  • Brush bread with butter.
  • Bake for 20 to 25 minutes, or until lightly golden brown.
  • Store in an airtight container for up to two days.

TUNA SALAD IN TOMATO CUPS



Tuna Salad in Tomato Cups image

Make your tuna salad stand out with this fun and simple treatment. The Asian flavors jazz it up, while red tomato adds a pop of color. Edie Farm - Farmington, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 can (6 ounces) light water-packed tuna, drained and flaked
5 tablespoons mayonnaise
1/4 cup chopped celery
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
Dash white pepper
Lettuce leaves
2 medium tomatoes
1/3 cup chow mein noodles

Steps:

  • In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

Nutrition Facts : Calories 423 calories, Fat 31g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 604mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

TUNA VEGETABLE CUPS



Tuna Vegetable Cups image

Make and share this Tuna Vegetable Cups recipe from Food.com.

Provided by PugGrannie

Categories     Tuna

Time 45m

Yield 8 toast cups, 4 serving(s)

Number Of Ingredients 10

8 slices thin sliced white bread
butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/8 teaspoon cracked pepper
1 cup milk
1 teaspoon Worcestershire sauce
1 cup frozen mixed vegetables (corn, peas, carrots,beans)
1 (6 3/4 ounce) can tuna (drained & flaked)
1 (4 ounce) package shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 407.3, Fat 16, SaturatedFat 8.4, Cholesterol 56.5, Sodium 521.1, Carbohydrate 39.4, Fiber 3.6, Sugar 2.5, Protein 26.4

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