I recently saw a recipe for ‘healthy fried’ crab cakes. But I hate and detest crab so I decided to try it with tuna instead, which I dearly love. The albacore kind, anyway. My kids, son-in-law and granddaughter scarfed these cakes down so I guess they were a hit.
✪ 3/4 white beans
✪ 2 eggs
✪ 1 T seasoning (see below)
✪ Fresh parsley
✪ Dijon mustard
✪ 2 cans tuna
✪ 2 T lemon juice
✪ 1 t lemon zest
✪ 1 1/4 cups almond flour
Making Your Tuna Cakes
Step 1: in a food processor, puree the rinsed and drained white beans, the eggs, the seasoning , 1 T fresh parsley and the dijon mustard.
Step 2: add tuna, lemon juice, lemon zest and 1/2 cup of the almond flour.
Step 3: shape into cakes and roll in the remaining almond flour. Coat a baking sheet with oil, place your tuna cakes on the pan and spray with cooking spray. Bake for 10 minutes, flip and recoat with cooking spray and bake 10 more minutes.
❀ The recipe indicated that if you want them to be extra crispy, put them under a broiler for 2 minutes on each side.
❀ The recipe called for Old Bay seasoning which I didn’t have and didn’t want to buy for an experiment so I added some chipotle chili powder and Mrs. Dash Southwest seasoning. Most cooks have their own favorites and I’m sure you do, too.
❀ Can you substitute for the almond flour? I’m sure there are others we can use – even bread crumbs come to mind.
Always remember that tastes vary and what my family loves you might detest and vice versa.
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