Tuna Melt Poppers are tasty little bites that combine creamy tuna salad and gooey cheese in crispy breaded balls. They are perfect for parties or a fun snack at home!
These poppers are always a hit, and trust me, they vanish quickly! I love serving them with a side of tangy dipping sauce for extra flavor. Everyone will be asking for more! 😋
Key Ingredients & Substitutions
Tuna: Canned tuna is the star here. I prefer using chunk light tuna for its mild flavor, but you can also try albacore for a firmer texture. If you’re vegan, chickpeas or lentils can be a great substitute!
Mayonnaise: It’s key for binding. If you’re avoiding mayo, try plain Greek yogurt or mashed avocado for a healthier option. Both add creaminess while enhancing flavor.
Mini Sweet Bell Peppers: These add a fantastic crunch and sweetness. If you can’t find them, jalapeños or larger bell peppers can work, though you might need to adjust the cooking time for larger pieces.
Panko Breadcrumbs: They give that lovely crunch! If you’re out of panko, regular breadcrumbs are fine, but the texture won’t be quite the same. For gluten-free options, use crushed gluten-free crackers.
How Can You Ensure the Perfect Stuffed Poppers?
Getting the stuffing just right is essential for these poppers. The mixture should be creamy enough to hold together but not too wet. Here’s how to excel at it:
- Mix the filling ingredients thoroughly to ensure even flavor distribution.
- Stuff the pepper halves generously—you want them full! But don’t overfill, as they will expand slightly during baking.
- Coat each pepper properly in flour, egg, and panko to create a crispy outer layer. Each step adds a new texture!
Don’t forget to let the poppers cool slightly after baking; they will be extra hot right out of the oven. Enjoy these crispy bites fresh and warm!
How to Make Tuna Melt Poppers
Ingredients You’ll Need:
For the Tuna Filling:
- 2 (5 oz) cans tuna, drained and flaked
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (plus extra for topping)
For the Poppers:
- 12 mini sweet bell peppers, halved and seeded
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
For Serving:
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Dipping sauce (optional, such as spicy mayo or tartar sauce)
How Much Time Will You Need?
This recipe requires about 30 minutes in total, including preparation and baking time. You’ll be mixing, stuffing, and cooking, then you can sit back and enjoy your tasty creations!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray to prevent sticking.
2. Prepare the Tuna Mixture:
In a medium bowl, combine the drained tuna, mayo, celery, onion, lemon juice, Dijon mustard, and shredded cheddar cheese. Mix everything well until all ingredients are nicely combined. Taste the mixture and season with salt and pepper as you like.
3. Stuff the Bell Peppers:
Take your halved mini sweet bell peppers and stuff each one generously with the tuna mixture. Don’t be shy—fill them up! Place each stuffed pepper on your prepared baking sheet.
4. Set Up the Dredging Station:
Now it’s time to get a little messy! Create your dredging station with three shallow bowls. Put flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third.
5. Coat the Peppers:
Take a stuffed pepper and coat it first in flour, shaking off the excess. Next, dip it in the beaten egg, and finally, coat it well with panko breadcrumbs. Repeat this process for all stuffed peppers and arrange them back on the baking sheet.
6. Bake the Poppers:
Place the baking sheet in the preheated oven and bake for about 12–15 minutes. You want them to be golden brown and crispy.
7. Add Extra Cheese:
Once your poppers are golden, pull them from the oven and sprinkle a little more shredded cheddar cheese on top of each pepper.
8. Melting the Cheese:
Return the baking sheet to the oven and bake for an additional 3–5 minutes, until the cheese is melted and bubbly.
9. Garnish and Serve:
When ready, take them out of the oven and garnish with fresh chopped parsley. Serve your Tuna Melt Poppers warm with lemon wedges and your favorite dipping sauce on the side.
Enjoy these crispy, cheesy, tuna-stuffed poppers as a delicious appetizer or snack!
Can I Use Other Types of Fish Instead of Tuna?
Absolutely! You can substitute canned salmon or chicken if you prefer. Just make sure to adjust the seasoning to complement the different flavors.
Can I Prepare These Poppers in Advance?
Yes, you can prepare the stuffed peppers ahead of time and store them in the refrigerator for up to a day. Just coat them in breadcrumbs and bake them right before serving for the best texture!
How Do I Store Leftover Poppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven to help maintain that crispy texture. Microwave reheating is fine but may make them a bit soggy.
What’s the Best Way to Customize the Filling?
Feel free to get creative! You can add diced pickles, capers, or even different cheeses like mozzarella or pepper jack for added flavor and texture. The filling is versatile, so mix in whatever you love!
