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.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.

Step 2

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.

Step 3

In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, salt, and granulated sugar. Whisk until evenly blended.

Step 4

In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth and well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix.

Step 6

Fold in the drained sweet corn, diced red bell pepper, and sliced scallions, distributing them evenly throughout the batter.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	1375.8 grams (1375.8g)

Amount per serving	% Daily Value*
Calories	2610

Total Fat 105.90g	136%
Saturated Fat 40.20g	201%
Polyunsaturated Fat 0.50g
Cholesterol 471mg	157%
Sodium 4736mg	206%
Total Carbohydrate 305.30g	111%
Dietary Fiber 20.70g	74%
Total Sugars 55.70g
Protein 115.90g	232%

Vitamin D 285IU	1425%
Calcium 455mg	35%
Iron 15mg	82%
Potassium 2103mg	45%

*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.

Source of Calories

Fat: 36.1%

Protein: 17.6%

Carbs: 46.3%