Savory Tuna & Herb Stuffing Cups

A familiar Thanksgiving stuffing, made into crisp-edged individual cups with tuna, onion, celery, and autumn herbs.

Serves:

Prep Time:

Cook Time:

Rest:

1 (5 oz) can Safe Catch Elite Wild Tuna, Do Not Drain
4 cups fully dried ½-inch bread cubes (about 160 g), plain white or country-style bread; measure loosely, not packed
½ cup finely diced onion
½ cup finely diced celery
2 tbsp butter or olive oil
¾ cup low-sodium chicken or vegetable broth, plus up to ¼ cup more if needed, added 1 tbsp at a time
1 large egg, beaten
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
½ tsp dried thyme
1 tbsp additional butter or oil, for greasing the muffin tin
Roasted vegetables and prepared cranberry sauce, optional, for serving
Salt and black pepper, to taste

Heat oven to 375°F. Grease all 12 wells of a standard muffin tin with the additional measured butter or oil. Start with fully dried bread cubes; if using soft bread, dry it separately in a low oven until crisp and cool before measuring. Drying time is additional.
Melt butter in a skillet. Cook onion and celery for 5–6 minutes until softened; stir in herbs.
Let the vegetables cool until warm, not hot. Open tuna: Do Not Drain. Flake to incorporate all natural juices. Combine bread, vegetables, and tuna. Whisk ¾ cup broth with the egg, pour over the mixture, and toss. Let stand 5 minutes. Cubes should be moist through and hold together when pressed, with no pooled liquid; add reserved broth 1 tbsp at a time only if dry.
Divide the mixture evenly among all 12 wells, about a scant ⅓ cup each. Press gently against the base and sides to bind, leaving a slightly rounded, textured top; do not mash the bread.
Bake for 18–22 minutes, or until golden and firm with centers at 165°F. Rest in the tin 5 minutes, loosen the edges, and lift out carefully.

Serve alongside roasted vegetables and cranberry sauce. Best enjoyed warm.