We try not to eat too much canned food, but when we do, we kick it up a notch. I’m sharing my absolute favorite recipe for tuna salad sandwiches. When I was in college, this was my go-to fast meal during late night studying. Fast forward many years, I now make it for my husband and sons. These loaded tuna cups are tasty and make the classic tuna salad more fun.
Sometimes changing the shape of something may make it more appealing to kids. Yes, you can just create this in sandwich form but this makes it more interesting.
You can put more or less of the ingredients depending on what you like. I’m sure you can even substitute avocado for mayo. Although sometimes the flavor of the avocado changes when baked.
First you’ll want to mix all your ingredients together.
This is a perfect time for your kids to help in the kitchen! There are no raw ingredients in it and they can even lick their fingers without a worry.
After combining your tuna mixture, you’ll want to prepare your muffin tin.
These are a fun twist to the classic tuna salad
- 1 can wild caught tuna
- 1/4 cup cranberries try to find the lowest sugar level for baby
- 1/4 cup sliced or chopped almonds
- 2 tbs chopped green onions
- 3-4 tbs mayonnaise
- dash of pepper
- Preheat oven to 375F
- In a bowl, mix all ingredients together until well combined
- Add one slice of bread in each muffin tin circle
- Bake for 375F for 5 minutes, then add tuna and place back in oven until browned, or desired crispiness. You may also add shredded cheese on top for a tuna melt experience