Whole 30 Approved Baked Tuna cakes

In December, I decided to try out what so many of my colleagues do in January. Whole 30.

Given that I don't eat meat, this required me to do a lot of research on what I could eat and finding new recipes. I came across this one for Baked Tuna Cakes and I have to say, it became my go-to and favorite meal. Chock full of protein and yummy (kind of like a crabcake) I still cook them up even after completing the 30 days as a great lunch or dinner option.


Ingredients

  • 1/2 medium onion, finely diced

  • 2 cups baby spinach, chopped

  • 2 cloves garlic, minced or sliced

  • 1 pound cooked tuna steak

  • 1/4 cup almond flour

  • 2 beaten eggs

  • 1 tablespoon mayonnaise

  • 1 tablespoon lemon juice

  • salt and pepper, to taste

  • 1 tablespoon olive oil

Directions

  • Preheat oven to 400 degrees

  • Heat the oil in a pan on medium heat. Add the diced onion and garlic and saute for a minute. Then add the chopped baby spinach and saute until the spinach is wilted.

  • Transfer the onion spinach mixture to a bowl and place in freezer to cool.

  • Pat dry the tuna steak and slice into small pieces. Place the tuna steak in the pan and cook for 3-4 minutes both sides.

  • Add the tuna to a mixing bowl along with the cooled vegetables, almond flour, eggs, mayonnaise, lemon juice, parsley, dill, salt and pepper.

  • Let tuna cool for a minute and continue to break apart any large chunks with hands

  • Use a medium cookie scoop to scoop out evenly sized amounts of mixture. Use your fingers to mold this into a ball, then place it on a baking tray.

  • Bake the tuna cakes for 20 minutes, or until lightly golden.

  • If your meatballs are too soft you can add a little more almond flour

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