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Tuna (or Salmon) Muffins




Source of Recipe


Linda Sue @ Low Carb Friends


Recipe Introduction


Level 1 ~ Pro/Fat ~ Linda Sue's website link is listed below. This is a fantastic site, most recipes have pictures and personal comments. While Linda follows Atkins, many of the recipes can be Somersized.


Recipe Link: http://users3.ev1.net/~fontlady/recipes.html

List of Ingredients




Two (6 ounce) cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine (1 ounce)
2 tablespoons onion, chopped fine (1/2 ounce)
1/4 cup green pepper, minced (1 ounce)
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

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Here's a slightly larger recipe:

TUNA OR SALMON MUFFINS
Three 6 ounce cans tuna or salmon, well-drained
3 eggs
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine (2 1/4 ounces)
3 tablespoons onion, chopped fine (2 ounces)
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar, shredded
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TARTAR SAUCE
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1/8 teaspoon celery seed
Dash pepper
1/8 teaspoon dry dill (optional or use for garnish)

Mix all but the dill in a small bowl. Spoon about 1 tablespoon sauce over each Tuna Muffin.

Makes about 6 tablespoons
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CHIPOTLE MAYO

1/4 cup mayonnaise
1/8 teaspoon garlic powder
1 teaspoon chipotle chile powder
Dash pepper

Mix all ingredients and chill. Makes about 1/4 cup

I made grilled hamburgers topped with sauteed caramelized onions, then melted some havarti cheese over them. This mayo was great served on top.



Recipe



Mix all ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings

I serve these with Tartar Sauce or Chipotle Mayo. They are also really good topped with sauteed peppers, onions and mushrooms, then a bit of the Chipotle Mayo.
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Directions for slightly larger recipe:

Mix all ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 12 servings
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* Deb's notes: I make the larger recipe. It was just a little bit dry, next time I'll add a bit of mayonnaise, perhaps 2 tablespoons (instead of another egg). I omitted the green pepper (we don't care for it). When I made the tartar sauce, I doubled it and added a bit of Splenda. I use canned albacore tuna.