Safe Catch Tuna Salad in Parmesan Cupsuna Melt
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.
Contact Safe Catch
85 Liberty Ship Way, Suite 203 Sausalito, CA 94965 USA