1. Preheat oven to 325F and lightly grease a 12-cup mini muffin tin.

2. Put the drained tuna into a bowl and use a wooden spoon to break it apart into very small flakes. Mix in the sour cream, tomato paste, sweet onion and parsley.

3. In a small bowl, beat together the eggs and the salt. Add them to the tuna mixture and stir to combine thoroughly. Add the cheese and mix.

4. Divide the mixture between the mini muffin cups; I used a 1 1/2 Tablespoon ice cream scoop. Bake tuna cheddar bites for 15-17 minutes or until they are set.

5. Remove bites from oven and let stand in the tins for 5 minutes. Use a sharp knife or offset spatula to loosen around the edges of the bites and remove them from the tin. Enjoy warm or at room temperature.

Notes

These bites reheat beautifully, which means you can double up on a batch and freeze half for quick lunch fixes. To reheat: bake from frozen at 350F for 12-15 minutes.