TUNA NOODLE CUPS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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