These quick tuna bites are highly addictive. Don’t say I didn’t warn you when you try them. They are so fluffy and light that they literally melt in your mouth.
Perfect finger food for Summer, you can serve them with fresh veggie sticks or tomato and melon skewers (in picture). Read until the end for more versions.
Positive: 3 ingredients, 10 minutes to prepare, 20 to bake, aaaand delicious!
Negative: I already hate them because I keep eating one after the other and I have to keep some for the rest of the family. Eventually. Or I can just make everything disappear before Daddy Lobster and my 18 months boy arrive. They never read my blog anyway.
Ingredients for 20 mini bites:
- 160g tuna can (112g drained weight)
- 2 eggs
- 10 cl double cream
In your pantry:
- 50g flour
- salt, pepper
- oregano (optional)
Preheat oven to 180°C.
Drain well tuna and combine all the ingredients in a large bowl using a fork.
Pour preparation in a mini muffin tin. [If you don’t have a silicone tin, I suggest you grease your tin before or use muffin cases.]
Bake in oven for about 15-20 minutes at 180°C.
My advice: You could make them without flour for a gluten-free version but you will likely end up with an “omelette” consistency.
I love this random experiment so I will probably test different versions as well:
- curry (instead of oregano)
- grated parmesan cheese
- chilli flakes
- mashed potato instead of tuna for a vegetarian version
Last tips: Best to eat warm and fluffy, so if they made it to the next day, just warm them up a few seconds in the microwave to get their fluffiness back!