Spicy tuna cakes
Spicy Tuna Cakes are a flavorful pescatarian dish packed with protein and a blend of vitamins and minerals. They are easy to make with a mix of mirepoix, hot sauce, and lemon juice. This recipe is best enjoyed as a savory meal option and is ideal for seafood lovers.
Ingredients
cajun seasoning
0.5 tsps
canned tuna
10 ounce
chili peppers
2
dijon style mustard
2 tsps
free range eggs
1
whole garlic clove
2
greek yogurt
2 tsps
green onions
3
hot sauce
3 dashes
lemon juice
1
mirepoix
4 ounces
panko
1.25 cup
low fat sour cream
1 tsp
Method
- Combine all ingredients except the breadcrumbs.
- Add panko 1 cup at a time until desired thickness (1 cup may be enough).Make 6 cakes.
- Place on a plate and let sit in the fridge for 30 minutes to form.
- Mix 1/4 cup panko and some Cajun seasoning in a shallow dish or plate.Cover with panko mixture and spray pan with cooking spray and saute for 3 minutes on each side.Spray with cooking spray before flipping each cake.
- Serve with your favorite sauce. I like fresh squeezed lemon juice and butter.
Nutrition:
Carbs
23 g
Fat
3 g
Protein
24 g
Share recipe:
Gluten-free pressed lemon butter cookies
45 min
74 Calories
60 serving
Chicken with grape tomatoes and mushrooms
45 min
269 Calories
4 serving
