Wholegrain bread cups with easy tuna salad

Make something special with regular bread with this recipe – it’s easy! Wholegrain bread is transformed into tasty little cups and filled with creamy tuna salad to create the perfect lunchbox bite

By Sarah Murphy
  • 20 mins preparation
  • 20 mins cooking
  • Makes 6
  • Print


  • 6 slice wholegrain bread, crusts removed
  • olive oil cooking spray
  • 180 gram can tuna in spring water, well-drained, flaked
  • 2 celery sticks, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup cottage cheese
  • torn parsley leaves


  • 1
    Preheat oven to 180°C or 160°C fan-forced. Lightly spray both sides of the bread slices with oil.
  • 2
    Press bread into 6 holes of a 12-hole muffin tray to form baskets. Bake for 20 minutes or until golden and crisp. Cool.
  • 3
    Combine tuna, celery, mayonnaise and cottage cheese in a bowl. Spoon tuna mixture into bread baskets and top with parsley.


  • Add strawberries and rice cakes with cream cheese as a lunchbox filler.