Tuna with Calico Corn Muffins
Spice up your lunch or dinner routine with this delightful Tuna with Calico Corn Muffins recipe, a harmony of vibrant flavors and textures. Perfectly seasoned tuna salad—featuring tender flakes of canned tuna, crunchy celery, tangy Dijon mustard, and a touch of sweet pickle relish—is paired with golden, bakery-style corn muffins studded with colorful additions like sweet corn, red bell peppers, and scallions. These muffins are light yet hearty, thanks to a buttermilk-based batter that bakes up beautifully fluffy with a hint of natural sweetness. Ready in just under an hour, this recipe is ideal for a balanced meal that's as nutritious as it is visually stunning. Serve warm with an optional sprinkle of fresh parsley for a garnish that elevates both the flavor and presentation.
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna in water
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks Celery, finely chopped
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Sweet pickle relish
- 0.25 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 whole Large egg
- 1 cup Buttermilk
- 4 tablespoons Unsalted butter, melted
- 0.5 cup Canned sweet corn, drained
- 0.25 cup Red bell pepper, finely diced
- 3 stalks Scallions, finely sliced
- 2 tablespoons Optional garnish: chopped parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
Start by preparing the tuna salad: drain the canned tuna and place it in a medium bowl. Add the mayonnaise, Dijon mustard, chopped celery, chopped red onion, sweet pickle relish, and ground black pepper. Mix everything until well combined. Cover and refrigerate while you prepare the muffins.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, salt, and granulated sugar. Whisk until evenly blended.
In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix.
Fold in the drained sweet corn, diced red bell pepper, and sliced scallions, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To serve, place a generous scoop of tuna salad on each plate alongside two warm calico corn muffins. Sprinkle with chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
