Tuna Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 serving StarKist Selects Very Low Sodium Chunk White Albacore Tuna (4.5oz can) 2 large Egg, fresh, whole, raw 3 tbsp Helmans Mayo 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup .5 small Onions, raw 2 fl oz Lemon Juice 3 tbsp Extra Virgin Olive Oil 2 tbsp Cilantro, raw
In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.
Serving Size: 8 patties
Number of Servings: 8
Recipe submitted by SparkPeople user COLEYSIMS.
Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.
Serving Size: 8 patties
Number of Servings: 8
Recipe submitted by SparkPeople user COLEYSIMS.
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 12.7 g
- Cholesterol: 57.8 mg
- Sodium: 61.1 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 8.4 g
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