Tuna, Ricotta and Corn Cups
After making some Lasagne Muffins from her Single Serves recipe book, Justine had leftover ricotta and wonton wrappers. She decided to experiment, and I came up with these little gems.
Tuna, Ricotta and Corn Cups
Makes 6 cups
185g tuna in spring water, drained
2 tablespoons grated Parmesan cheese
2 tablespoons corn kernels
6 wonton wrappers
Combine the first five ingredients in a bowl. Place wonton wrappers into a muffin tray. Spoon in tuna, ricotta mixture. Place into preheated oven (180°C) for 20 minutes or until cooked through.
Nutrition Information (per cup): kilojoules 690, calories 165, protein 16g, fat 6g, carbohydrate 10g.
There are loads more recipes just like this in our Single Serves recipe book. You can find out more here.
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