Tuna Melt Muffins

This little bad boy is a spin off to the Ranchero Chicken Muffins I made last week.

I’m not a big tuna-in-a-can kind of girl, or Tuna Melts for that matter. However, I had a few cans in the cupboard and thought, “Perhaps if I do something like the Ranchero Chicken, I might like it?” So I did.

I went around asking a few friends, “What do you like in your Tuna Melt?” I picked a few items I would like, and that would hide the flavor of the canned tuna. =)

You’ll Need

3 (5 oz.) Cans of Chunk Light StarKist Tuna (in water)

1 Cup sweet onion

2 Celery ribs

1/4 Cup green olives

1/3 Cup roasted red peppers (from a jar)

1/2 Cup of parsley

3 Tablespoons of melted butter

2 Cups of sharp cheddar cheese (shredded)

Sea salt and pepper to taste

For the Batter

For the batter

1/2 cup milk

2 eggs

1/2 cup of Bisquick

Let’s get started…

Preheat oven to 375.

Dice up the celery. Toss it in a mixing bowl.

Dice up the onion. Toss it in a mixing bowl.

Continue to dice up the parsley, green olives, roasted red pepper. Toss it in a mixing bowl.

Drain your tuna. You want to make sure all the water is out. Squeeze the excess water out with your hands making sure the tuna is dry. Toss it in the mixing bowl.

Pour the melted butter on top, and mix the ingredients together with your hands. I love using my hands because it reminds me of when I was small making mud pies. Only I didn’t find those so yummy.

Same theory as the Ranchero Chicken Muffins. I used a silicone muffin pan. LOVE it! If you use a tin pan, you’ll need to use cooking spray.

Pour a tablespoon of the batter into each muffin cup. Then place about two tablespoons of the chicken mixture in each cup. Then spoon over the mixture two tablespoons of the batter as demonstrated above.

Bake for 45 minutes, or until the top of the muffin is nice and golden. Let cool for 5 minutes before removing.

Serve with Tabasco sauce, and chips.

I made homemade Old Bay Potato Chips. Check it out.

Do you have any cool ideas for me to try? Let me know because this girl likes to eat.

Thanks for reading.

Circa 1975, my mom use to make homemade potato chips. Oh! All I can remember is that I loved those chips. I think that’s why I’m so addicted to potato chips. I hate to admit it, but you really can’t eat just one.

To go with our Tuna Melt Muffins, I decided to make Old Bay chips. It is a perfect side dish for these muffins, and so easy.

You’ll need

Potatoes

Vegetable oil

Old Bay Seasoning

A brown paper bag

An Aluminum Foil Bag (for storage)

Let’s get started…

Slice up as many potatoes as you wish. One large baking potato makes one bag of chips.

I use a mandoline slicer to help get the slices nice and thin.

You want to make sure the potato is slightly transparent.

Heat a small amount of oil over medium to high heat. I used a Wok which cooks food faster. You need to watch it carefully, flipping each slice constantly.

Once the slice is crisp and brown on both sides remove from the oil, and add it straight to your brown paper bag.

Sprinkle in Old Bay to the bag, close it and toss it. Check your chips to make sure the seasoning is nicely distributed. It doesn’t have to be perfect. If you want more Old Bay, add it. I just love Old Bay. It’s great for seafood dishes. Nom!

You can add any seasoning you like. Very easy, and Oh! so good.

The best freshness is when you make and serve. However, if you want to make a lot for leftovers, I recommend you store in a foil bag. It helps keep the chips crisp.

What’s your favorite flavor of chips? Let me know because this girl likes to eat.

Thanks for reading.

Tag: old bay

Tuna Melt Muffins

Homemade Old Bay Potato Chips