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)


  1. 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.
  2. 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.
  3. 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!