Tuna Vegetable Cups Recipe

Name: Tuna Vegetable Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices thin sliced white bread; butter or margarine; 2 tablespoons all-purpose flour; ¼ teaspoon dry mustard; ⅛ teaspoon cracked pepper; 1 cup milk; 1 teaspoon Worcestershire sauce; 1 cup frozen mixed vegetables (corn, peas, carrots,beans); 1 (6 3/4 ounce) can tuna (drained & flaked); 1 (4 ounce) packageshredded sharp cheddar cheese

Servings: persons

1
Preheat oven to 375 degrees.
2
Prepare toast cups: Spread one side of each bread slice lightly with butter.
3
Gently push a bread slice, buttered-side down, into each of eight 6 oz.
4
custard cups or 2 1/2-inch muffin-pan cups.
5
Bake 10 to 12 minutes until lightly browned.
6
Remove toast cups from custard cups or muffin-pan cups.
7
Meanwhile, in a 3 quart saucepan over medium heat, melt 2 T. butter; stir in flour, mustard, and pepper until blended.
8
Gradually stir in milk and Worcestershire; cook, stirring constantly, until mixture is slightly thickened.
9
Add frozen vegetables, tuna, and cheese; cook until vegetables and tuna are heated through and cheese is melted, stirring frequently.
10
To serve, arrange 2 toast cups on each of four plates: spoon some tuna-vegetable mixture into cups.
11
Garnish each plate with some cherry tomatoes and watercress.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices thin sliced white bread, butter or margarine, 2 tablespoons all-purpose flour, ¼ teaspoon dry mustard, and more.

Yes, Tuna Vegetable Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Vegetable Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions