Flaky biscuit cups stuffed with a cheesy tuna mixture and baked to a golden brown perfection. This savory tart recipe is topped with green onions or chives for some extra fresh herbs flavor pop. A recipe like this is perfect for any and all of your tuna loving friends.
This tuna tartlets recipe will quickly become your favorite recipe for football Sunday. A recipe like this is perfect to serve as an appetizer for any occasion where you are entertaining guests. It can also be a great appetizer for the holidays like Christmas, Thanksgiving or Easter. These tuna tarts also have a summery feel and can be fun to serve at a barbecue on the 4th of July, Labor Day or Memorial Day.
This was inspired by my Cheesy Tuna Melt on this site, and pairs well with this Mac and Cheese Bites.
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Ingredients
- pre-made biscuit dough
- tuna
- mayonnaise
- monterrey jack cheese
- sweet relish
- green onions or chives
See recipe card for quantities.
Instructions
Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray. Break the biscuits in half with your hands. Make sure to do this carefully so it does not tear. Form each half in one muffin hole on the muffin tin. Press down to form the dough into a cup shape.
In a small mixing bowl, mix together the tuna, mayonnaise, sweet relish, and monterrey jack cheese.
Spoon the mixture into each biscuit cup evenly. Chop the chives and sprinkle them on top of the cups.
Bake for 9-11 minutes. Let cool for about 5 minutes before serving.
Hint: mash up the tuna with a fork before mixing it with the other ingredients. This will assure that the tuna is mixed well and that there are no huge chunks throughout the tuna mixture.
Substitutions
- Tuna - the tuna packet can be replaced with a chicken packet for a chicken salad mixture rather than a tuna salad mixture
- Biscuit - the biscuit can be replaced with puff pastry or pie crust that is cut up to fit into the muffin pans
- Green Onions - the green onions can be replaced with spring onions or chives
Variations
- Spicy - add hot sauce to the tuna mixture for a kick of spice
- Tuna Melt - add the tuna mixture on two slices of toasted sourdough and melt extra cheese on top
- Kid friendly - add crushed potato chips on top instead of green onions or chives
See this Tuna Melt on my website!
Equipment
To make this recipe you will need a small bowl, muffin pan, measuring cups, and a spoon. You will also need a sharp knife and cutting board in order to chop the green onions or chives.
Storage
The baked tuna tarts can be stored in an air tight container in the refrigerator for up to 3-5 days. They can be microwaved for about 1 minute before serving.
These ingredients don't stand up well to freezing.
Top tip
Make sure each individual muffin hole in the muffin tin is coated evenly with cooking spray. This will keep the biscuit dough from sticking to the to the muffin pan.
FAQ
Yes! Kids love this recipe. They are great because they are kid friendly portions and perfect for lunches or dinners.
Yes, I would suggest poaching the tuna first. This will assure you are getting a similar texture to the tuna packets. To do this, bring water to a boil, add the tuna and then cut the heat allowing the tuna to cook slowly until fully cooked.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Tuna Tarts:
📖 Recipe
Tuna Tarts
Equipment
- Muffin Tin
Ingredients
- 6 pre-made biscuits halved
- 1 2.6 oz tuna package
- ¼ cup mayonnaise
- 4 tablespoon sweet relish
- ½ cup monterey jack cheese shredded
- chives chopped
Instructions
- Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray.
- Break the biscuits in half with your hands. Make sure you do this carefully, but since it is in layers it should break in half easily.
- Form each half in one muffin tin. Press down to form the dough into a cup shape.
- In a small mixing bowl, mix together the tuna, mayonnaise, sweet relish, and monterey jack cheese.
- Spoon the mixture into each biscuit cup evenly.
- Chop the chives and sprinkle them on top of the cups.
- Bake for 9-11 minutes.
- Let cool for about 5 minutes before serving.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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