Having a mid-century themed shindig? Entertaining unexpected guests? We’ve got just the thing! Quick, easy Tuna Olive Bites are ready for you guests in 30 minutes from ingredients you may already have in your pantry. This recipe is also perfect for baking ahead of time and warming up when your guests arrive.


The original recipe called for a whole small onion. While it added a nice crunch, we found the onion flavor overpowering even with such strong counter flavors as tuna and olive. The reducing the quantity helped, but it was also the size of the onion pieces as they stayed almost raw during cooking. Grating the onion allowed the flavor to meld with the tuna and soften in cooking. If you prefer a little crunch from your onion, try finely dicing.

Tuna Olive Bites - 1956

Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 10 minutes
Total Time 30 minutes
Servings 12
Tuna Olive Bites (1956) are a perfect addition to your next mid-century shindig. Corn bread base with tuna, olives, and onions.


  • 1 box Corn Bread Mix
  • 1 can Tuna ((drain))
  • ½ Small Onion ((grated))
  • 1 sm can Sliced Black Olives


  • Preheat oven to 400°. Lightly great the bottom of a 13'x9" baking pan.
  • In a mixing bowl, prepare corn bread mix batter as box directs.
  • Stir in tuna and onion until combined. Pour into baking pan and smooth into even layer.
  • Sprinkle olives evenly over.
  • Bake for 15-18 minutes or until golden brown. Remove from oven and allow to cool for 10-15 minutes before cutting into 1" squares or diamonds.


Can be served hot or cool. Re-heats and freezes well. 
Course: Appetizer
Cuisine: Mediterranean



Serving Suggestions

  • Garnish with chopped fresh herbs like parsley, thyme, or basil
  • Sprinkle some grated Parmesan cheese on before serving
  • Add 1 Tbs dried oregano to cornbread batter
  • Top with a dab of ricotta


Adapted from a recipe appearing in Good House Keeping 1956

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