Tuna Salad Cups Recipe

Not only does this dish look like a little nest, but these Tuna Salad Cups are delicious and great to serve for Easter brunch!

Tuna Salad Cups

Oh. My. Gosh. Aren’t these the cutest little things ever?! I’m so in love with them. And they’re part of my Simple Spring recipes giving you tasty, seasonal recipes that take less than 30 minutes to whip together! We all want more time to get outside to enjoy that sunshine and less time cooking these days. This recipe also makes a wonderful addition to the Easter brunch menu!

Simple Spring Recipes

I was inspired by my Kale and Black Bean Taco Cups to create something similar yet filled with the flavors of Spring. Nothing says warmer weather to me better than cold tuna salad. Especially when the tuna salad is made clean with a combination of Greek yogurt and olive oil mayo and served on a bed of crispy arugula leaves fresh from the farmers market.

I love my tuna salad with a sweet flare so I added chopped grapes for flavor. If that’s not your thing  you can easily swap for chopped walnuts or green peppers.


Tuna Salad Cups

Not only does this dish look like a little nest, but these Tuna Salad Cups are delicious and great to serve for Easter brunch!

  • Author: Britt's Blurbs
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 1x


  • 24 wonton wrappers
  • 2 cups chopped arugula
  • 3 5oz cans of tuna in water
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Olive Oil Mayo
  • 1 cup chopped grapes
  • 1/2 cup chopped celery
  • 1 tbsp. dijon mustard
  • Sea Salt
  • Black Pepper


  1. Pre-Heat Oven to 350 degrees.
  2. Spray a muffin pan with organic non-stick cooking spray
  3. Lay two wonton wrappers in one muffin cup and press until it forms a mold on the sides. Dip your finger tips in warm water and press to seal edges together.
  4. Repeat this until all 12 cups are filled.
  5. Bake the cups for 10-12 minutes until cups are golden brown.
  6. While cups are baking, mix the rest of the ingredients together in a large bowl and season with a touch of sea salt and black pepper.
  7. When cups are done, let them cool completely.
  8. Fill bottom with some shredded arugula then top with 1-2 tbsp. of the tuna salad.
  9. Serve immediately!


  • Calories: 2130
  • Sugar: 23
  • Sodium: 1716
  • Fat: 127
  • Saturated Fat: 21
  • Unsaturated Fat: 100
  • Trans Fat: 0
  • Carbohydrates: 138
  • Protein: 108
  • Cholesterol: 180

Tuna Salad Cups


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