Tuna Potato Puffs

Meal Type: Appetizers, Starters & Sides


  • 1 tbsp olive oil
  • 1 lb medium size potatoes, quartered
  • 1 cup greek yogurt
  • 1 cup cheddar cheese, grated
  • 1 cup green onion, sliced
  • ½ cup green olives, sliced
  • 3 cans (80g) Ocean’s Tuna in Olive Oil, drained
  • 4 eggs
  • Salt and pepper to taste


  1. Preheat the oven to 375F and grease a muffin tin or line with muffin liners.
  2. Add potatoes to a large pot of cold salted water and bring to a boil. Cook until potatoes are fork-tender, 40-45 minutes.
  3. Drain the potatoes and add to a large mixing bowl. Use a fork or potato masher to mash into a smooth consistency. Add ½ cup yogurt, cheddar cheese, ½ of the green onion, olives, and tuna. Season with salt and pepper.
  4. While potatoes are cooking, separate the egg whites from the egg yolks. Using a hand mixer or whisk, beat the egg whites until firm peaks are formed. If you’re using a whisk, this will take about 7 minutes of steady whisking. Beat the yolks with a fork just until combined. Using a spatula, gently fold the yolks into the whites.
  5. Add the egg mixture to the potatoes and fold everything in until well incorporated.
  6. Evenly disperse the mixture amongst the muffin cups.
  7. Bake for 20 minutes or until tops are golden brown.
  8. Remove from the oven and let cool for 5 minutes. Finish with a dollop of yogurt, green onion and cracked black pepper.

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