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Bake & Roast

Muffin Pan Tuna Melts
vegetable cooking spray
1 plum tomato, cut into 8 thin slices
3 (5 oz.) cans tuna packed in water, drained
2/3 cup light mayonnaise
1/4 cup finely diced celery
1 Tbsp. dried onion
1/2 tsp. freshly ground black pepper
1/2 tsp. hot sauce
all-purpose flour for rolling
1 (16 oz., 8 count) pkg. refrigerated homestyle buttermilk biscuits
1/2 cup grated cheddar cheese
4 cherry tomatoes cut in half for garnish (optional)
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Muffin Pan Tuna Melts

Muffin Pan Tuna Melts

Muffin Pan Tuna Melts
  • Servings:Serves 8
  • Prep Time:25 minutes
  • Cook Time:18 minutes
1. Preheat oven to 375 degrees F. Spray 8 cups of a muffin pan with vegetable cooking spray.
2. Place tomato slices on a sheet of paper towel. Press a second towel on the top of the slices. Gently press the tomatoes between the towels to absorb some of the moisture.
3. In a medium bowl, combine tuna, mayo, celery, onion, pepper, and hot sauce and stir until evenly blended.
4. Assemble tuna melts one at a time. Lightly dust a work surface with flour. Use a rolling pin to roll each biscuit into a thin 6-inch circle. Place biscuit dough into a muffin cup. Layer 1/4 cup tuna, 1 tomato slice, and 1 Tbsp. cheese into the biscuit dough. Pull biscuit dough up around filling. It will be open in the center. Repeat until all tuna melts are assembled. If desired, top each with a cherry tomato half.
5. Bake until crust is golden and cheese melted, about 16 to 18 minutes. Let rest in pan a couple of minutes, then transfer to a wire rack. Allow tuna melts to cool for 15 minutes before serving. Serve warm, at room temperature, or chilled (crust will lose crispness).
Source: Hannaford fresh Magazine, September - October 2014