Tuna Salad in Parmesan Cups |

Tuna Salad in Parmesan Cups

  • Author: Linda | Brunch-n-Bites


  • 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
  • 1/3 cup red bell pepper, diced
  • 1 can Safe Catch tuna


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Tuna salad: combine the rest of the ingredients in a bowl then divide between cups. Serve immediately.