CRANBERRY MUSTARD MINI TUNA MELTS
INGREDIENTS
Nonstick cooking spray
12 slices dark pumpernickel bread (or any bread), crusts removed
3 Tbsp butter, melted
2 (6-oz cans) water-pack chunk white tuna, drained
3 Tbsp light mayonnaise
1 Tbsp honey mustard
4 oz cheese, cut into small cubes
2 Tbsp finely chopped green onion (white and green parts)
1 stalk celery, finely chopped
1⁄4 tsp pepper
2 Tbsp canned cranberry sauce
Fresh dill, for garnish (optional)
DIRECTIONS
- Preheat oven to 375°F. Generously coat 12 standard muffin cups with cooking spray; set aside. Brush one side of bread slices lightly with melted butter. Press bread slices, buttered sides up, into muffin cups.
- Combine tuna, mayonnaise, and honey mustard. Gently stir in cheese, green onion, celery, pepper. Divide tuna mixture among bread-lined muffin cups. Top with cranberry sauce.
- Bake for about 15 minutes or until filling is hot and bubbly. Remove tuna cups from muffin cups; let stand for 5 minutes before serving. Garnish with fresh dill, if using.Tip: use the leftover crusts to make bread crumbs!