This Healthy Tuna Cakes Recipe is low-carb, low-fat, high-protein and absolutely delicious! Serve these Tuna bombs with spicy lemon yogurt sauce over a salad or with some quinoa and veggies and you have the tastiest meal you’ve eaten all week!
- 20 ounces canned solid white tuna in water (four 5-ounce cans)
- 1 large onion, diced
- 1 tablespoon olive oil
- 1/3 cup low fat Greek yogurt (or mayo if you prefer)
- 3 tablespoons lemon juice
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 bunch chopped fresh cilantro
- 3 jalapeno chile peppers finely chopped (ribs and seeds removed unless you like it a little spicy)
- 2 large eggs, lightly beaten
- 1/4 cup almond meal (or plain dried breadcrumbs)
- cooking spray
- ½ cup low-fat Greek yogurt
- 4 teaspoons lemon juice
- 1 teaspoon Sriracha sauce
- 1 clove garlic, minced
- 1 tablespoon cilantro (a rounded tablespoon!)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 425.
Empty 4 cans of tuna into a large strainer over the sink, and let them drain while you prepare the following ingredients.
Sauté onions in olive oil 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 Greek yogurt, 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 almond meal, and mix gently.
- Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
- If you are freezing the tuna cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a re-sealable freezer bag until needed.
- To finish the cakes, bake on 425 for about 20 minutes, just until they start to crisp and become golden.
- Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.
If you are freezing the cakes, leave them on a cookie sheet and place them in the freezer for a few hours. Once they have firmed up you can transfer them to a resealable storage bag. When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the instructions.
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