Air Fryer Tuna Egg Tortilla Cups — finished dish
Air FryerSnacksAmerican

Air Fryer Tuna Egg Tortilla Cups

Recipe by AlexPrep: 10 minCook: 15 minTotal: 25 minServes 6Easy

These little cups turn a can of tuna and a tortilla into a hot, high-protein lunch: crisp tortilla shells baked in a muffin mold, holding sriracha-spiked tuna under a layer of set egg and melted cheese. Pressing each tortilla circle in with the base of a glass matters, since a snug fit keeps the sides from slumping while the egg cooks. After 15 minutes at 180°C (350°F) in the air fryer, the cheese should be golden and the egg firm to a gentle poke in the middle. No sriracha in the cupboard? Any hot sauce you like does the job. Serve over shredded cabbage.

Instructions

  1. 1

    Cut small circles from the tortilla using a round cutter. Press them into a muffin mold using a glass to form little cups.

  2. 2

    Drain the tuna, add sriracha, and mix with a fork. Fill each tortilla cup with the tuna mixture, leaving room on top.

  3. 3

    Crack eggs into a bowl, add salt and herbs, mix lightly. Pour over the tuna cups and top with shredded cheese.

  4. 4

    Place the muffin mold on parchment paper for easy handling. Air fry at 180°C / 350°F for 15 minutes. Let cool briefly before serving.

    15:00

Watch the video

Play: Air Fryer Tuna Egg Tortilla Cups

Frequently Asked Questions

How do I shape the tortilla cups?

Cut circles with a cutter and press them into a muffin mold using the base of a glass. A short air-fry helps them hold the cup shape before filling.

Can I make them ahead?

Yes — they keep 2–3 days refrigerated and reheat well in the air fryer. Great for meal-prep lunches or a protein-packed snack.

What can I swap for tuna?

Canned salmon, shredded chicken or chickpeas all work. Keep the filling well-drained so the egg sets and the cups stay crisp.

Related Recipes