I like to whip this quick dish out when I’m looking to cut carbs but still want something tasty
Tuna cakes are a versatile and flavorful dish that can be enjoyed for any meal. Whether you’re looking for a quick and easy lunch option or a protein-packed dinner, tuna cakes are the perfect choice. In this article, we’ll explore the health benefits of tuna cakes, provide a delicious recipe, offer variations to suit your taste preferences, share serving suggestions, and provide tips for success in making this delectable dish.
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Ingredients:
| Ingredient | Amount |
|---|---|
| Cans of tuna, drained | 3 cans |
| Large egg, lightly beaten | 1 |
| Almond flour | 1/3 cup |
| Plain yogurt | 2 tablespoons |
| Lemon juice | Juice of 1 lemon |
| Green onion, finely chopped | 1 |
| Salt | 1/4 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
| Cilantro, finely chopped | 3 tablespoons, plus extra for garnish (optional) |
| Pickled jalapeño rings, finely chopped | 3 tablespoons, (optional) |
Instructions:
- Prepare the Mixture: In a large bowl, combine the drained tuna, lightly beaten egg, almond flour, plain yogurt, lemon juice, finely chopped green onion, salt, black pepper, chopped cilantro, and pickled jalapeño rings (if using). Mix everything together until well combined.
- Heat the Skillet: Heat a non-stick skillet over medium-high heat. Add the olive oil and allow it to heat up.
- Form Patties: Take small portions of the tuna mixture and form them into patties of your desired size. Place the patties gently into the hot skillet.
- Fry the Patties: Fry the patties for about 3 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip them halfway through cooking.
- Garnish and Serve: Once the patties are cooked through, transfer them to a serving platter. Garnish with extra cilantro leaves if desired. Serve hot and enjoy!
