Best 6 Tuna Salad Muffins Recipes

Are you looking for a quick and easy recipe for a delicious and wholesome meal? Tuna salad muffins are a perfect choice. These muffins are packed with protein and healthy fats, and they are incredibly versatile. You can enjoy them for breakfast, lunch, or dinner, and they are also great for picnics and potlucks. Whether you are a novice cook or an experienced chef, you are sure to find a tuna salad muffin recipe that you will love. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

TUNA SALAD MUFFINS

Tuna Salad Muffins image

Tuna Salad on the go! Low fat and very flavorful.

Provided by LISAMONIQUE

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 (9 ounce) can tuna packed in water, drained
½ cup plain nonfat yogurt
½ cup chopped green onion
¼ cup chopped green olives
1 tablespoon chopped garlic
1 egg
¾ cup skim milk
⅓ cup vegetable oil

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.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 15.3 g, Cholesterol 22.4 mg, Fat 7.2 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 1.2 g, Sodium 258.7 mg, Sugar 2.8 g

TUNA MELT

Tuna Melt image

Provided by Food Network Kitchen

Categories main-dish

Number Of Ingredients 12

Ingredients

2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
2 tablespoons prepared mayonnaise (optional)
1 recipe Tuna Salad, recipe follows
1 cup shredded sharp farmhouse Cheddar cheese
Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole grain mustard
Freshly ground black pepper,
Freshly squeezed lemon juice, to taste (optional)

Steps:

Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
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, if using.

TUNA PASTA SALAD

Tuna Pasta Salad image

This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.

Provided by Kardea Brown

Categories side-dish

Time 45m

Yield 8 to 12 servings (9 1/2 cups)

Number Of Ingredients 18

Ingredients

One 12-ounce package tri-color bow-tie pasta
Kosher salt and freshly ground pepper
1 stalk celery, cut into large chunks
1/2 red bell pepper
1/2 red onion
Three 5-ounce cans solid white tuna in water, drained
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1/2 cup sweet pickle relish
Chopped fresh curly parsley, for garnish (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

TUNA SALAD MUFFINS

Tuna Salad Muffins image

Tuna Salad on the go! Low fat and very flavorful.

Provided by LISAMONIQUE

Categories Tuna Salad

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 (9 ounce) can tuna packed in water, drained
½ cup plain nonfat yogurt
½ cup chopped green onion
¼ cup chopped green olives
1 tablespoon chopped garlic
1 egg
¾ cup skim milk
⅓ cup vegetable oil

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.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 15.3 g, Cholesterol 22.4 mg, Fat 7.2 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 1.2 g, Sodium 258.7 mg, Sugar 2.8 g

NIF'S TASTY TUNA SALAD MUFFINS

Nif's Tasty Tuna Salad Muffins image

A great recipe, even though it may sound a little strange to make muffins with tuna! My kids loved these a lot when they were little. Really easy to throw in a lunch bag too! I don't like green olives, but they are good in these. I'm sure that salmon would be a good substitute, maybe even canned crab? Enjoy!

Provided by Nif_H

Categories Lunch/Snacks

Time 40m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 ounces tuna, canned, drained and flaked
1/2 cup plain low-fat yogurt
1/4 cup celery, diced
1/4 cup green onion, chopped
1/4 cup pimento-stuffed green olives, diced
1 egg
3/4 cup low-fat milk
1/3 cup olive oil

Steps:

Preheat oven to 375°F.
In a large bowl, mix dry ingredients (flour, sugar, baking soda, salt).
In medium bowl, mix tuna, yogurt and veggies.
In separate bowl, whisk together egg, milk and oil. Pour over flour mixture.
Add tuna mixture to large bowl and stir until dry ingredients are just moistened. Do not over mix!
Spray a muffin tin with nonstick spray. Spoon equal amounts of muffin mix into 8 muffin cups.
Bake in preheated oven for about 25 minutes, until golden brown.

Nutrition Facts : Calories 231.8, Fat 11.3, SaturatedFat 2, Cholesterol 33.4, Sodium 205.1, Carbohydrate 22.3, Fiber 0.8, Sugar 4.1, Protein 9.8

TUNA MUFFINS

Tuna Muffins image

This is a great change for fussy tuna eaters. Kids & grown-ups love them. You may want to make extra sauce which you'll find requests for. Also, grate extra cheese to microwave melt over muffins before adding sauce.

Provided by T-Sawyer

Categories Tuna

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

2 cups cooked rice, cooled (any variety, sticky white rice holds together better)
1 (170 g) can tuna in water
1 cup cheddar cheese, grated
1 tablespoon parsley
1 tablespoon fresh onion, depending on taste (or more)
1 teaspoon seasoning salt
2 tablespoons milk
2 eggs
1 tablespoon lemon juice
1/2 teaspoon seasoning salt
1/2 teaspoon parsley
1/4 cup melted butter or 1/4 cup margarine

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.

Tips:

Choose high-quality tuna: Opt for tuna that is packed in water or olive oil and is sustainably sourced. Solid white albacore tuna is a good choice for its mild flavor and firm texture.
Use fresh, flavorful ingredients: The fresher the ingredients, the better your muffins will taste. Use ripe vegetables, crisp herbs, and a creamy, tangy mayonnaise.
Don't overmix the batter: Overmixing can result in tough, dense muffins. Mix the batter just until the ingredients are combined and avoid overworking the gluten in the flour.
Bake the muffins at a high temperature: This will help to create a golden brown crust and a fluffy, tender interior.
Let the muffins cool completely before serving: This will allow the flavors to develop and the muffins to firm up.

Conclusion:

Tuna salad muffins are a delicious and versatile snack or meal that can be easily customized to your liking. They are perfect for picnics, potlucks, or a quick and easy lunch. With a variety of recipes to choose from, you can find the perfect tuna salad muffin recipe to suit your taste.