These tuna melts made using a muffin pan are so simple to prepare. The addition of honey mustard, and dried cranberries adds a perfect hint of tart sweetness.
Adapted from bhg.com
Nonstick cooking spray
slices honey oat or honey wheat bread, crusts removed
tablespoons butter, melted
(6-ounce) cans chunk white tuna packed in water, drained
tablespoons light mayonnaise or salad dressing
tablespoon honey mustard
ounces havarti cheese with dill, cut into small cubes
tablespoons shallot, finely chopped
tablespoons snipped dried cranberries
Fresh dill sprigs (optional)
Preheat oven to 375°F. Generously coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. Lightly brush one side of bread slices with melted butter. Press bread slices, buttered sides up, into the prepared muffin cups. In a small bowl combine tuna, mayonnaise, and honey mustard. Stir in cheese, shallot, and dried cranberries. Divide tuna mixture among bread-lined muffin cups. Bake about 15 minutes or until filling is hot and bubbly. Remove tuna cups from muffin cups; let stand for 5 minutes before serving. If desired, garnish with fresh dill.