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Baked Tuna Cakes with Jicama Slaw
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
- In a large bowl, combine tuna, celery, jalapeño, cilantro, chili powder, and cumin. Mix well.
- 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.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Using your hands, form 4 cakes with the tuna mixture. Place them on a baking sheet and bake for 20 minutes.
- In the meantime, prepare the slaw. Combine all the ingredients in a large bowl and toss well. Refrigerate until ready to use.
- Plate 2 tuna cakes with a side of Jicama Slaw.
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
- In a large bowl, combine tuna, celery, jalapeño, cilantro, chili powder, and cumin. Mix well.
- 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.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Using your hands, form 4 cakes with the tuna mixture. Place them on a baking sheet and bake for 20 minutes.
- In the meantime, prepare the slaw. Combine all the ingredients in a large bowl and toss well. Refrigerate until ready to use.
- Plate 2 tuna cakes with a side of Jicama Slaw.