Savory Soft Ricotta Tuna Protein Cups

Ingredients

• 150 g low fat ricotta cheese — none
• 80 g canned tuna in water — drained and flaked
• 1 piece egg — lightly beaten
• 15 g grated parmesan cheese — finely grated
• 40 g plain greek yogurt — none
• 4 g fresh chives — finely snipped optional
• 5 g olive oil — for greasing
• 1 pinch fine sea salt — none optional

Instructions

1. Preheat the oven to 180°C and lightly grease 4 holes of a muffin tray with the olive oil.
2. In a medium bowl, whisk together the ricotta, greek yogurt, egg, salt (if using), and parmesan until smooth and creamy.
3. Fold in the drained, flaked tuna and most of the chives (if using), mixing gently so the tuna is evenly distributed but not overworked.
4. Spoon the mixture evenly into the 4 prepared muffin holes, smoothing the tops with the back of a spoon.
5. Bake for 12–15 minutes, until just set in the center and barely golden at the edges; avoid overbaking to keep the texture very soft.
6. Let the cups cool for at least 5 minutes, then carefully loosen around the edges with a small knife and lift out. Serve warm or at room temperature, topped with remaining chives if desired.