Baked Wild Tuna and Vegetable Cups

Active time: 30 minutes
Portions: 2
Difficulty level: 3/5

glutenfree, nutFreeoption for dairy without leaving out the cheese

Table of contents

Components

  • 2 eggs
  • 1/2 cup bread made from 1:1 gluten-free flour
  • 1 teaspoon of baking powder
  • 3 teaspoons AdaptogenShroomss Reishi Powder
  • 1/2 teaspoon white pepper
  • 1/2 cup green onion, finely chopped
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1/4 cup grated carrot (1 small carrot)
  • 2.5 oz cans Wild Planet Albacore Wild Tuna, drained
  • 1/4 cup Parmesan cheese, optional
  • 1 cup cheddar cheese, optional

Lemon Aioli, Optional

  • 1/2 cup mayonnaise
  • 1 tablespoon of lemon juice
  • 2 teaspoons of lemon zest
  • 2 teaspoons chopped spring onion
  • 1/4 teaspoon sea salt

Directions

  1. Preheat oven to 350F and grease a 6-cup muffin tin.
  2. In a bowl, mix the eggs, flour, baking powder, Om mushroom powder, sea salt and white pepper.
  3. Stir in the green onion, peas, corn and carrot.
  4. Add the Wild Planet Albacore Wild Tuna and gently toss to combine.
  5. Divide mixture into greased muffin cups and sprinkle with parmesan cheese, if using, then cheddar cheese.
  6. Bake for 15-20 minutes until golden brown.
  7. Meanwhile, if desired, make lemon aioli by mixing all the ingredients together. Refrigerate until ready to use.
  8. Remove the tuna cups from the oven and carefully remove them from the muffin tin.
  9. Enjoy tuna cups hot or cold with lemon aioli. Great for lunches!

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