Tuna Flower Cups Recipe

Prepare cups

If using frozen mini phyllo cups, thaw according to package directions. Preheat oven to 350°F (175°C). Lightly brush each mini cup with melted butter (about 2 tbs total) to crisp and add flavor. Arrange cups on a baking sheet in a single layer.

Bake cups for 6–8 minutes, until edges are golden and crisp. Remove from oven and let cool completely on the baking sheet (about 10 minutes). Keep them in a single layer so they don't steam and lose crispness.

Prepare tuna: Drain canned tuna thoroughly and transfer to a medium mixing bowl. Use a fork to flake the tuna into small pieces.

Add binders and flavorings: To the flaked tuna add 3 tbs mayonnaise, 1 tbs Greek yogurt, 1 tsp Dijon mustard and 1 tbs fresh lemon juice. Stir gently to combine until creamy but still slightly chunky.

Mix in vegetables and herbs: Fold in 2 tbs finely diced red onion, 2 tbs finely diced celery, 1 tsp chopped capers, and 2 tbs chopped fresh parsley. Mix until evenly distributed.

Season to taste: Add 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust — add a little more lemon juice or mayonnaise if you prefer tangier or creamier salad.

Chill briefly (optional): For best flavor meld, cover and chill the tuna salad in the refrigerator for 15–30 minutes. If you're short on time you can fill cups immediately.

Fill cups: Using a teaspoon or small cookie scoop, mound about 1 heaping teaspoon (roughly 1 tbsp) of tuna salad into each cooled phyllo cup. Aim for even distribution — yields about 24 cups.

Garnish: Lightly sprinkle each filled cup with a pinch of smoked paprika (about 1/2 tsp divided across all cups), a small amount of lemon zest, and top each with a small dill sprig or parsley leaf.

Serve: Arrange on a platter and serve within 1 hour of assembling for maximum crispness. If not serving right away, keep cups and tuna salad separate; fill cups just before serving to avoid sogginess.