Tuna Salad Muffins

Tuna Salad Muffins

21 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m

“Tuna Salad on the go! Low fat and very flavorful.”

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Adjust Servings

Original recipe yields 12 muffins



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin tins.
  2. In a medium bowl, stir together flour, sugar, baking powder, and salt. Set aside.
  3. Into a separate bowl, flake tuna; then stir in yogurt, green onion, olives, and garlic. Set aside.
  4. In a small bowl, whisk together egg, milk, and oil.
  5. Stir tuna mixture into flour mixture. Gently stir milk mixture into flour mixture. Spoon tuna salad into the wells of muffin tins.
  6. Bake in a preheated oven for 20 to 25 minutes.

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Reviews (21)

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These recipe sounded interesting, so I thought I would try it. Except that I knew from the ingredients list I would have to "tweak" it quite a bit if anyone in my family was even going to consider eating these (definitely not intended to disparage either the recipe or the contributor, just my own family's idiosyncratic eating preferences). So I left out the stuff that we don't like (olives, skim milk, yogurt) and substituted stuff that we do like (celery, some green and red peppers, whole milk, reduced fat sour cream) for them. I also used 2 tbls. of applesauce and 2 melted 2 tbls. butter instead of the vegetable oil for shortening and I tossed some parmesan cheese and paprika into the batter, too. The result: The muffins turned out wonderfully in that they baked up nicely, were attractive in appearance and had a nice texture. Flavor-wise? I thought they were kind of "they are what they are; good, but nothing great". My husband's initial reaction was a quizzical expression and "strange" as a comment. And then he proceeded to eat 3 more muffins. My daughter said: "Wow, these are GOOD! Are we having them for dinner tonight?" And my son actually brought a friend over and told him: "You HAVE to try these things! They're great!" (and his friend agreed) I actually wound up making 2 more batches before dinner. I served these muffins with a tomato based soup and a tossed salad, but make no mistake -- the MUFFINS ruled the meal. (I gave this recipe 5 stars. Even though I tweaked it,



I love these! My daughter liked them as well. I substituted whole wheat flour for white and used white onions instead of green. I don't like olives so I added celery instead, so they were not salty at all. These will definatly be a keeper! Thanks!



A little salty, but if you like tuna you will like these muffins. I doubled the recipe and got just 12 regular sized muffins.

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Amount Per Serving (12 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 15.3 g
  • 5%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet



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New Wife Tuna Salad


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Tex-Mex Tuna Salad