Tuna Melt Bites

Name: Tuna Melt Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 13 oz package puff pastry (room temperature); 8 slices sharp cheddar cheese (room temperature); 7 ounces tuna in water (drained if necessary); ¼ cup mayonnaise; 2 tablespoons celery (finely chopped); 1 tablespoon red onion (finely chopped); 1 teaspoon ground black pepper; ½ teaspoon salt; Dill or Parsley garnish

If you love a classic tuna melt, you’re going to adore these Tuna Melt Bites! They’re a delicious and crispy twist on the ultimate sandwich, packed with creamy tuna mixture and melty cheddar cheese, all wrapped in golden puff pastry.

This recipe is ideal for easy lunch recipes, quick dinners, or a fun meal prep option. With just 30 minutes from start to finish, these little bites are a perfect way to enjoy the flavors of a grilled cheese sandwich and a tuna fish salad combined. Whether you serve them with potato chips or a side salad, these bites will quickly become a lunch box staple!

Ingredients Needed

Puff Pastry – The flaky, buttery base that gives these bites their signature crunch.
Sharp Cheddar Cheese – Aged for bold flavor, it ensures a perfect cheese melt.
Tuna in Water – A classic choice for a healthy recipe, adding lean protein.
Mayonnaise – Helps create a creamy tuna mixture for the best consistency.
Celery – Adds a fresh crunch that complements the tuna salad mixture.
Red Onion – Slightly sweet and sharp, balancing out the rich cheese.
Ground Black Pepper – Enhances the flavors with just the right amount of spice.
Salt – A little added salt brings out the best in each bite.
Dill or Parsley – Fresh herbs give a bright finish to each Tuna Melt Bite..

Storage Instructions

Store in an airtight container in the fridge for up to 3 days.
Reheat in an oven, toaster oven, or air fryer at medium heat until warmed through.
Freeze unbaked bites on a baking sheet, then transfer to a freezer bag for longer storage.

Tuna Melt Bites: The Perfect Lunch or Snack

Preheat oven to 375 degrees F and lightly spray the bottoms of a 12-cup muffin pan with non-stick spray.
In a medium mixing bowl, combine the tuna, mayonnaise, celery, onion, ground pepper and salt. Set aside.
Unfold the pastry dough on a clean, dry countertop. Using a small rolling pin, gently roll out the creases and ensure that the edges are even and symmetrical. (The puff pastry is usually heavily floured but if needed, add a little extra flour to your countertop to prevent sticking.)
Place cheese slices on top of pastry, leaving one inch bare at the top edge. Cut or tear as needed to fill in spaces, but do not overlap slices.
Spoon the tuna mixture onto the cheese and spread evenly across the cheese, leaving the top one inch bare.
Starting with the edge closest to you (the bottom), slowly and evenly start to roll the edge in and upwards and continue until the roll is complete (Filling may push its way up to the edge as you are rolling. That is okay.)
Using a very sharp, straight-edge knife, make 12 even slices (about ¾ – 1 inch wide).
Gently reshape each slice and place them into the individual cups of the prepared muffin pan.
Bake in the preheated oven for 15-17 minutes. Remove from oven and let rest for 5 minutes.
Using a butter knife, slide around the edges to release any stuck cheese, gently pop out and place the rounds on a cooling rack lined with several paper towels.
Serve with chips or fresh crudité.