Tuna Salad in Baked Bean Cups


2 (6 oz) cans water-packed albacore tuna, drained
1/2 cup plain Greek yogurt
1 celery stalk, chopped
1 apple, finely chopped
2 green onions, thinly sliced
1 tsp mild curry powder
juice of 1/2 lemon

Bean Cups

2 cups cooked or canned (drained and rinsed) white navy beans
1/2 cup whole grain or gluten-free flour
1/2 cup chopped parsley
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp extra-virgin olive oi


  1. Preheat oven to 350ºF (180ºC).
  2. Place bean cups ingredients in food processor container and blend until a paste forms. Divide mixture among 12 standard-sized greased muffin cups. Using fingers, form each into a cup shape so that bean paste rises up the sides. Bake for 20 minutes, or until cups have set but are still slightly moist. Let cool for several minutes before unmoulding.
  3. Place tuna in large bowl or container and flake with fork. Stir in yogurt, celery, apple, green onion, curry powder and lemon juice.
  4. Spoon tuna salad into bean cups and serve.

Makes 6 servings.

Source: Sage magazine