This dish is so easy, delicious and has a vegetarian option!

Serves 4-6 – Prep: 10 minutes –  Bake: 15 minutes –

Let stand: 5 minutes


Three 5 or 6oz. cans chunk white albacore (dolphin free) tuna

(OR if looking to make vegetarian you can use one 16 oz. can chick peas/garbanzo beans, mashed with a fork or masher)

4-6 oz. shredded swiss cheese or vegan cheese (or you can cut into small chunks/pieces if you don’t have shredded)

12 slices whole wheat or multi-grain bread, crusts cut off

2-3 tablespoon olive oil

2 tablespoon mayonnaise or vegan mayo

1 heaping teaspoon curry powder (a little more or less depending on your taste)

2 tablespoons dried cranberries or raisins

Non-stick olive oil cooking spray

Salt & pepper to taste

  1. Preheat oven to 375 degrees. Coat muffin tray (for 12 muffins) with cooking spray.
  2. Drizzle or lightly brush one side of bread with olive oil and press oil side up into muffin cups. (You could use melted butter if you want, I use the olive oil and it was very tasty and much healthier)
  3. In a bowl combine tuna or mashed chickpeas, 1 tablespoon olive oil, mayo, cheese, curry powder, cranberries or raisins, and salt & pepper to taste. Mix well.
  4. Divide mixture into each bread-lined muffin cup.
  5. Bake for 15 minutes or until filling is bubbly hot and browning.
  6. Let stand for 5 minutes before serving.

*As with all my recipes, I encourage you to make it your own! You like it cheesy, add more cheese! Want a little more sweetness, add more cranberries! You get the idea.

I like to serve it with a green salad and chopped apple on the side.