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