One of my favourite recipes…
For the tuna cakes:
3 cans of chunk light tuna (in water)
½ cup white onion, chopped (you can substitute these for 3 green onions too, or, as I do, simply use /12 white onion)
1½ tbsp. Cajun seasoning
1/8 tsp. crushed red pepper flakes 2 egg whites
½ cup old-fashioned oats (can substitute w/ panko – this is the best option for binding) 1 tsp. hot sauce (Sriracha is the best)
1 tsp. salt
1 tsp. pepper
For the sauce:
For the sauce, you can use a store-bought remoulade. Just make sure to pay attention to the serving size (in this case, it was 1 tbsp./serving). Sauces can quickly add more calories than you think – in addition to sodium – so it’s best to measure them out.
1. Open cans of tuna. Place in a strainer and with a fork press some of the liquid out.
2. In a medium bowl, combine tuna and remaining 8 ingredients and mix well.
3. Form mixture into 6 equal patties.
4. Place in the fridge for about an hour so they can set up.
5. Using a large skillet, spray with cooking spray and cook tuna cakes over medium heat about 3 to 4 minutes on each side (you just want them to be golden brown).
Serve with sauce on top or on the side.
Fat: 1 g
Carbs: 14 g
Protein: 30 g
Serving Size: 2 cakes Servings: 3
You can use 2 eggs instead of egg whites and it’ll hold together better. It’ll change the macro information slightly though.
Cook off the onion first. For details on how to dice onion go here – https://www.youtube.com/watch?v=dCGS067s0zo