Safe Catch Tuna Salad in Parmesan Cupsuna Melt
1 can Safe Catch tuna (Don’t drain, no oil or water added)
11/2 cups grated Parmesan
2 tbs olive oil
1 tbs balsamic vinegar
1 tbs dijon mustard
1 tsp capers
1 small white onion, diced
1 cup edamame, shelled and fully cooked
⅓ cup red bell pepper, diced
- Preheat the oven to 375 degrees F.
- Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat. Bake for 7-10 minutes, until golden and bubbly. Use a thin spatula to transfer the Parmesan to a muffin tin. Gently mold Parmesan Cup to fit the shape of the muffin tin. Let cool until firm, about 5-6 minutes. Continue with the remaining Parmesan cheese.
- Tuna salad: combine the rest of the ingredients in a bowl then divide between cups. Serve immediately.
Our mission is to provide consumers with pure and delicious seafood, while also protecting purity in our oceans, lakes, and rivers.
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85 Liberty Ship Way, Suite 203 Sausalito, CA 94965 USA