Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Tuna-Apple Mini Melts

Southern Living NOVEMBER 2011

  • Yield: Makes 45 tartlets
  • Hands-on:30 Minutes
  • Total:1 Hour, 30 Minutes


  • 1 cup mayonnaise
  • 1/2 cup diced Pink Lady apple*
  • 1/3 cup finely chopped celery
  • 2 tablespoons minced red onion
  • 1 hard-cooked egg, peeled and chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 2 (12-oz.) cans solid white tuna in spring water, drained and flaked
  • 3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
  • 12 deli Havarti cheese slices, cut into 4 pieces each
  • Garnish: thin Pink Lady apple slices


1. Stir together first 8 ingredients in a medium bowl. Stir in tuna. Cover and chill 1 hour.

2. Divide mixture among phyllo shells (about 1 Tbsp. each), and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.

3. Preheat broiler with oven rack 5 1/2 inches from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish, if desired.

*Gala apple may be substituted.


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Tuna-Apple Mini Melts recipe