These tuna cakes will keep you full and satisfied.  They are a refreshing summertime dinner bursting with so much flavor you will not miss the fat.

Phase 2 | Makes 4 cakes (Serves 2)
Prep time: 30 minutes | Total time: 50 minutes

INGREDIENTS

1-12 ounce can solid white Albacore tuna, packed in water
1 cup diced celery (about 3 stalks, diced small)
½ jalapeño pepper, diced small  (optional)
1 cup chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon prepared horseradish
1 tablespoon dill relish (no sugar added)
Juice of 1 large lime
1 teaspoon Braggs liquid aminos
1 tablespoon yellow mustard
1 tablespoon whole grain Dijon mustard
2 egg whites, beaten

For the Jicama Slaw:
½ large jicama, shredded (makes about 1 cup)
1 cup shredded red cabbage
½ cup chopped cilantro
2 scallions, sliced
2 tablespoons lime juice
½ teaspoon cumin
¼ teaspoon sea salt (or to taste)

DIRECTIONS

1. In a large bowl, combine tuna, celery, jalapeño, cilantro, chili powder, and cumin. Mix well.
   
   
2. Add horseradish, relish, lime, liquid aminos, yellow and whole grain mustard and beaten egg white. Mix well until all the ingredients are well combined. Refrigerate for 15 minutes.
   
   
3. Preheat oven to 375F. Line a baking sheet with parchment paper.
   
   
4. Using your hands, form 4 cakes with the tuna mixture. Place them on a baking sheet and bake for 20 minutes.
   
   
5. In the meantime, prepare the slaw. Combine all the ingredients in a large bowl and toss well. Refrigerate until ready to use.
   
   
6. Plate 2 tuna cakes with a side of Jicama Slaw.