Tuna Treasure Recipe

Prepare tuna

Open the tuna cans, drain thoroughly, and use a fork to flake the tuna into a medium mixing bowl, breaking up large chunks so the mixture is uniform.

Add the mayonnaise, Greek yogurt and Dijon mustard to the flaked tuna. Stir until combined and smooth. The yogurt lightens the texture while mayo provides richness.

Fold in the finely minced red onion, diced celery, chopped capers and chopped fresh dill so they are evenly distributed through the tuna.

Add lemon zest, lemon juice, salt and black pepper. Taste and adjust seasoning — add up to another 1/2 teaspoon salt or more lemon juice if you prefer brighter flavor.

Preheat the oven to 350°F (175°C) if using frozen phyllo shells or want warm crisp shells. If using ready-to-use wonton cups, this step is optional but recommended for 5 minutes to warm and crisp.

Brush or mist mini phyllo shells/wonton cups lightly with olive oil and arrange on a baking sheet seam-side up. Bake for 4–6 minutes until edges are golden and crisp. Remove and cool 2 minutes.

Using a small spoon, mound about 1 tablespoon of the prepared tuna mixture into each shell. Press lightly so filling sits neatly but avoid overfilling to keep shells intact.

Sprinkle each filled shell with a pinch of crumbled feta if using. Dust very lightly with smoked paprika for color and a hint of smokiness. Garnish with a few microgreens or a small piece of baby arugula on top of each 'treasure.'

Finish each with a small pinch of sliced chives and a tiny dill sprig for aroma and presentation.

Arrange the Tuna Treasure cups on a serving platter. Place lemon wedges around the platter so guests can squeeze fresh lemon over individual cups.

Serve immediately so shells remain crisp. If you need to hold them briefly, keep assembled cups on a single layer at room temperature up to 30 minutes (longer will soften shells).