Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.