Simple Tuna Cakes
Happy Friday! I hope you had a great week! There was definitely a lot going on this week between Fat Tuesday, What I Ate Wednesday and Valentine’s Day! I feel stuffed just thinking about it all! So, after the food madness of the week, I hope you have some relaxing plans for the weekend!
This recipe is another one of those quick recipes that I put together for lunch the other day! I was craving something savory and sweet, so I did just that! When I say quick, I mean quick, too! These babies were done in less than 10 minutes! You could also make them in advance and pack them for lunch/dinner at work or school! I hope you enjoy them!
Have a fabulous day!
Fit Ingredients
- 1-3oz pouch low sodium tuna
- 1 1/2 tsp coconut flour (7g)
- 1 large egg white
- 1 tsp olive oil
- Braggs 24 Seasoning, to taste
- Salt & Pepper, to taste
- Cranberry Orange Jelly, optional
Directions
1. In a bowl combine all ingredients except the Cranberry Orange Jelly.
2. Heat a non stick pan over medium heat.
3. Form tuna mixture into 2 small patties (or 1 large).
4. Cook for about 3 minutes.
5. Flip and cook for an additional 2-3 minutes.
6. Top with Cranberry Orange Jelly, if desired!
These tuna cakes were delicious!! The balance of the savory tuna cake with the sweet jelly was the perfect combination! These little cakes would be amazing on top of an arugula salad!
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Nutrition: (for the entire recipe, not including jelly)
Calories: 151.5, Protein: 21.0g, Carbs: 2.3g, Fat: 6.0g (2g Saturated), Sodium: 112mg, Fiber: 1g (Net Carbs: 1.3g)
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