I am trying to mix up Mini Jones’s lunches. The past months I have fallen in a rut of some variation of bread and cheese for lunch. Not that he seems to mind, but I’m trying to introduce him to new tastes and textures whenever I can. After seeing mini croissants on offer at the shop the other day, I thought I’d do something different with them.Tuna Melt croissants sound very rich, but I have tried to make them a little healthier by replacing mayonnaise with greek yogurt, and adding cooked broccoli.If your toddler – or any other family member for that matter – is anything like Mini Jones, and a little suspicious of fish, these are proving to be a good way of getting them to eat it.
Not only are they super quick and simple to do, they are also a fantastic way of using up leftover croissants if you don’t want to freeze them for another day. I also like using them in this vegetarian Spinach And Cheese Croissant recipe.
Croissants freeze well and defrost quickly, making them a great standby to keep in the freezer for when you run out of bread or suddenly fancy something a little different for lunch – or breakfast.
Don’t have broccoli? Use any other cooked veggies – carrots, cauliflower, tinned sweetcorn, or a mixture.
No mini croissants? This recipe will fill 4 standard size croissants.
Tuna Melt Croissants
- 8 small croissants
- 50g | ⅓c cooked broccoli finely chopped
- 40g cheddar cheese grated
- 95g tinned tuna in water drained
- 1 tablespoon plain greek yogurt
- 1 egg beaten
- fresh black pepper
- Preheat the oven to 190˚C/375˚F
- Slice the croissants down the middle.
- Roughly mash the cooked broccoli, then mix with the grated cheese, tuna, greek yogurt, beaten egg and season with black pepper.
- Take a croissant and slightly open the whole you have made. Spoon an eighth of the mixture into it, place on a baking tray, and then repeat with the rest of the croissants.
- Place in the oven for 12-15 minutes, until the croissants are golden brown and the filling has melted.
- Eat straight away.