Muffin Pan Turmeric Tuna Melts
These Muffin Pan Turmeric Tuna Melts are flavor-packed single-serve morsels made using simple ingredients in just 20 minutes! It is one of the best ways to use canned tuna and loaf bread and turn them into mouth watering party appetizers or all-day snacks. These toasty, golden tuna melt cups are so creamy and cheesy – they will have everyone begging for seconds!
This recipe is a cheeky nod to my classic Cheesy Turmeric Tuna Hummus Melts! Instead of piling the cheesy tuna on top of sourdough slices, I made them using whole-wheat bread pressed on muffin molds. I also opted to use mayo instead of hummus garlic herb (though you are welcome to use that if you like!). They are both easy to make and delicious- the perfect warm, fresh-off-the-oven sandwich for the frosty weather. However, these single-serve turmeric tuna melt cups are more portable, less messy to nibble on, and can easily feed a crowd- making them perfect for parties, potlucks, or as on-the-go snacks! You can also enjoy them with a hearty soup or a fresh salad on the side for a hearty brunch or lunch.
A handful of simple ingredients is all you need to make these Turmeric Tuna Melts in a muffin pan. Stock up on your canned tuna because this will quickly become a family favorite for sure!
- Whole wheat bread- with the crust removed. You can also use white loaf bread for this recipe. Or add pops of sweetness by using raisin loaf bread- yum!
- Canned white tuna- I use water-packed instead of oil-packed for this recipe because they are lighter and less greasy. However, if you have olive oil-packed canned tuna, that should also work.
- Havarti cheese- of course, you will need a melty cheese to get that gooey and bubbly goodness! You can use other types of cheese like Cheddar, Mozzarella, Gruyere, or Colby jack.
- Mayonnaise- for that creamy texture and rich flavor the tuna melt filling calls for!
- Unsalted butter- spread on the bread to make it crisp and golden!
- Spices- I used turmeric and cumin for a warm, earthy, and mildly spicy kick.
- Vegetables- you will need red onion, garlic, and fresh parsley. You can also add other chopped veggies like celery, bell pepper, pickle relish, or cilantro.
- Lemon juice- adds a zing of freshness and tanginess to the mix.
- Kosher salt and freshly ground- to taste.
How to Make Muffin Pan Turmeric Tuna Melts
All you need is 20 minutes, a bowl, and a muffin pan! These tasty nibbles are super easy to make- just make the bread muffin cups, mix and add the tuna melt filling and bake. It is easy to double or triple the recipe when you are expecting a big crowd. Plus, you can even make filling ahead of time!
- Preheat the oven to 375 degrees.
- Spray a twelve muffin cup pan with non-stick cooking spray
- Make the bread muffin cups. Take a pastry brush and brush one side of the slice of bread with the melted butter. Press the bread slice (buttered side up) into the muffin cups.
- Make the tuna melt filling. In a medium bowl combine tuna, mayonnaise, turmeric, cumin, red onion, lemon juice, garlic, parsley, salt, and pepper. Fold in the cheese
- Assemble and Bake. Divide the tuna mixture among the muffin cups. Bake for about 15 minutes or until the center is bubbly and golden.
- Serve and enjoy! Let stand for a few minutes before serving and garnishing with fresh parsley.
Variations to Explore!
- Make it spicy. If you like your Muffin Pan Turmeric Tuna Melts spicy, just add chili powder or sriracha to the tuna melt filling. You can also just sprinkle chili pepper flakes on top.
- Add dried fruits or berries. If you want to add some sweetness to it, you can use raisins or dried cranberries on top of the filling before baking them.
- Mayo-free Option. Garlic Herb hummus from Sabra’s is a great substitute for mayonnaise for a low-fat option.
- Grease the muffin pan or use muffin liners so you can easily take the tuna melt cups out after baking them.
- Do not overfill the bread muffin cups because they might bubble up and spill while in the oven.
- Do not remove them from the muffin pan right away. Let them cool and set for a few minutes before dislodging and placing them in a cooling rack.
Frequently Asked Questions
- Can I use other proteins aside from tuna? Sure, you can! Sliced ham, bacon, or shredded chicken will also work and would be amazing!
- Can I make it gluten-free? Quite easily. Make sure to choose a gluten-free bread brand.
- What can I serve them with? These would be amazing with my Roasted Tomato and Poblano Soup or Smoked Gouda Broccoli Soup with Garlic Cheese Croutons. Fresh salads like Buffalo Chickpea Salad or Smoky Cauliflower Chickpea Salad would also pair deliciously with these muffin tuna melts.
Make Ahead and Storing
Make the tuna filling ahead of time and keep it in a lidded jar. It should be good for up to three days. Muffin Pan Turmeric Tuna Melt leftovers should be stored in an airtight container or ziplock bag for a few days. Just remember that the longer you store them, the less crisp the cups will be. Reheat them in the oven for a few minutes before serving them again.
Muffin Pan Turmeric Tuna Melts
- 12 slices Whole Wheat Bread, crusts removed
- 3 tbsp Unsalted butter, melted
- 2 6oz Cans white tuna (water packed), drained
- 3 tbsp Mayonnaise
- 3/4 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1 tbsp Chopped red onion
- 1 tbsp Fresh lemon juice
- 1 clove Garlic, minced
- 1 tbsp Chopped fresh parsely + more for garnish
- kosher salt and pepper to taste
- 4 ounces Havarti or any white cheese, cut into small cubes
- Preheat the oven to 375 degrees. Spray a twelve muffin cup pan with non-stick cooking spray. Take a pastry brush and brush one side of the slice of bread with the melted butter. Press the bread slice (buttered side up) into the muffin cups.
- In a medium bowl combine tuna, mayonnaise, turmeric, cumin, red onion, lemon juice, garlic, parsley, salt, and pepper. Fold in the cheese. Divide the tuna mixture among the muffin cups. Bake for about 15 minutes or until the center is bubbly and golden.
- Let stand for a few minutes before serving and garnishing with fresh parsley.