"Tuna Salad on the go! Low fat and very flavorful." — LISAMONIQUE
Watch video tips and tricks
1 1/2 cups
1 (9 ounce) can
tuna packed in water, drained
plain nonfat yogurt
chopped green onion
chopped green olives
These recipe sounded interesting, so I thought I would try it. Except that I knew from the ingredients list I would have to "tweak" it quite a bit if anyone in my family was even going to consider eating these (definitely not intended to disparage either the recipe or the contributor, just my own family's idiosyncratic eating preferences). So I left out the stuff that we don't like (olives, skim milk, yogurt) and substituted stuff that we do like (celery, some green and red peppers, whole milk, reduced fat sour cream) for them. I also used 2 tbls. of applesauce and 2 melted 2 tbls. butter instead of the vegetable oil for shortening and I tossed some parmesan cheese and paprika into the batter, too. The result: The muffins turned out wonderfully in that they baked up nicely, were attractive in appearance and had a nice texture. Flavor-wise? I thought they were kind of "they are what they are; good, but nothing great". My husband's initial reaction was a quizzical expression and "strange" as a comment. And then he proceeded to eat 3 more muffins. My daughter said: "Wow, these are GOOD! Are we having them for dinner tonight?" And my son actually brought a friend over and told him: "You HAVE to try these things! They're great!" (and his friend agreed) I actually wound up making 2 more batches before dinner. I served these muffins with a tomato based soup and a tossed salad, but make no mistake -- the MUFFINS ruled the meal. (I gave this recipe 5 stars. Even though I tweaked it,
I love tuna sandwiches, but I couldn't eat these muffins. I don't know if I did something wrong, but the muffins came out soggy, and if I had cooked them longer they would have been overcooked.
I really wanted to like these, but they did not taste good.
I love these! My daughter liked them as well. I substituted whole wheat flour for white and used white onions instead of green. I don't like olives so I added celery instead, so they were not salty at all. These will definatly be a keeper!
A little salty, but if you like tuna you will like these muffins. I doubled the recipe and got just 12 regular sized muffins.
This is just for my family, it appears that most people like these.
I really don't like tuna, but my husband loves it so i decided to try this recipe. He wasn't crazy about the muffins-he ate three of them because he was hungry but said it didnt think much of them. I was scared to even try them but they actually werent as disgusting as I thought. They reminded me of tuna casserole. So all in all, a so-so recipe. The best part of it was that my 1 year old really liked them, so i froze the leftovers for a quick, healthy lunch for her.
These muffins are great! I take them to work every day for lunch.
I like the idea of this "muffin" and i usually make most recipes exactly as written, but this one just Screamed for graded cheddar on top (big plus) AND that help make them a little browner while cooking. I didn't put mine in muffin pans, i just scooped them onto a baking tray like scones. I would say the flavor is a little bland and could use a little seasoning...?? not sure what yet....?? any ideas? overall, a good start, but could use a bit of help still.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Salad Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 65
Enjoy a light, healthy lunch with this quick and easy tuna salad.
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.
Spice up tuna salad with a little curry and Parmesan.