Tuna Pizza Bites
Yep, you heard right – tuna pizza bites!! Finding new ways to use one of my favorite quick proteins can be hard but once I find a winner I am sold. These bites work as a lunch with some salad on the side or even as an afternoon snack to give you that protein boost to get you through the day. Now to be honest, my favorite thing about a can of tuna is convenience – need a quick lunch? TUNA. Every time. But really the health benefits are incredible – even for pregnant ladies! I love that Safe Catch tested every fish for mercury because I feel totally safe having it for lunch about 2 times a week. They have been coming out with new types and in this recipe I used their new Ahi tuna! This Wild Yellowfin Tuna Steak is not only super high quality and delicious, but it has SO much protein – 37 grams in a can!
Most canned tuna loses flavor and the majority of Omega 3s due to precooking and machine processing. Safe Catch on the other hand, hand packs premium raw wild tuna steaks to retain all the vital Omega 3 oils and nutrients and then slow cook them resulting in the tastiest tuna you have had. Another thing tuna has that is great during pregnancy is DHA – hello baby brain maker! Basically, although you can’t crush tuna all day everyday during pregnancy, it has a hugely beneficial role in a healthy baby making body. This also goes for well after baby is born and into being a perfect snack for kiddos. These bites are fun and playful because they are like little pizzas but you would never know all of the hidden benefits!
This post is sponsored by Safe Catch but the views are 100% my own. Thank you for supporting Little Bits Of Real Food!
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- 1 can of Safe Catch Ahi tuna, drained
- ¼ cup mayonnaise
- 3 Tablespoons tomato paste
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 3 large eggs
- 1/4 teaspoon salt
- 1 cup grated parmesan cheese
- ¼ cup marinara sauce
- Preheat oven to 325 degrees. and lightly grease a 12-cup mini muffin tin.
- Put the drained tuna into a bowl and use a wooden spoon to break it apart into very small flakes. Mix in the mayonnaise, tomato paste, parsley, oregano, and garlic.
- In a small bowl, beat together the eggs and the salt. Add them to the tuna mixture and stir to combine thoroughly. Add ½ of the cheese and mix.
- Divide the mixture between the mini muffin cups; I used a 1 1/2 Tablespoon ice cream scoop. Bake tuna cheddar bites for 12 minutes or until they are set, the remove and add 1 teaspoon of marinara sauce to eat and a sprinkle of the remaining cheese. Return to the oven for 4 minutes or until cheese is melted.
- Remove bites from oven and let stand in the tins for 5 minutes. Use a sharp knife or offset spatula to loosen around the edges of the bites and remove them from the tin. Enjoy warm or at room temperature.