Cranberry Mustard Mini Tuna Melts

This cranberry mustard mini tuna melt recipe is one of a kind, simply by the way it is made. Similar to an open-faced tuna melt, these tuna melts have a bread base with a cheesy, tuna salad filling on top. Assembling them is much easier than you think. After coating the pan with cooking spray, you simply press in some bread slices (with some slightly melted butter), add the tuna salad mixture, and bake away! It's the perfect food to have if you're hosting a crowd for lunch.

Ingredients:

• Nonstick cooking spray
• 12 slices of dark pumpernickel bread, crusts removed
• 3 Tbsp butter, melted
• 2 (6-oz cans) water-pack chunk white tuna, drained
• 3 Tbsp light mayonnaise
• 1 Tbsp honey mustard
• 4 oz Havarti cheese with dill, cut into small cubes
• 2 Tbsp finely chopped green onion (white and green parts)
• 1 stalk celery, finely chopped
• 1⁄4 tsp pepper
• 2 Tbsp snipped dried cranberries
• Fresh dill, for garnish (optional)

Instructions:

• Preheat the oven to 375°F. Generously coat 12 standard muffin cups with cooking spray; set aside. Brush one side of bread slices lightly with melted butter. Press bread slices, buttered sides up, into muffin cups.
• Combine tuna, mayonnaise, and honey mustard. Gently stir in cheese, green onion, celery, pepper, and dried cranberries. Divide tuna mixture among bread-lined muffin cups.
• Bake for about 15 minutes or until the filling is hot and bubbly. Remove tuna cups from muffin cups; let stand for 5 minutes before serving. Garnish with fresh dill, if using.