Tuna Cakes
I've taken my traditional tuna cakes recipe and revamped it replacing salted top saltines, whole egg and baking rather than frying. The result is just as delicious but far healthier.
Hands-On Time: 5 minutes
Ready In: 21 minutes
Yield: 4 servings
2 cans (6 1/2 ounces each) tuna in water - undrained
1 sleeve no salt tops saltines - crushed
2 egg whites
1 Tablespoon soy sauce
1/4 teaspoon garlic powder
2 tablespoons each finely diced red, yellow and green pepper
- Heat oven to 350 degrees F and lightly grease a baking sheet.
- Place crushed saltines in a bowl and add tuna with water, egg whites, soy sauce and garlic powder. Mix until well blended.
- Add peppers and stir until well distributed.
- Form mixture into 8 evenly sized patties and place on greased baking sheet.
- Bake for 8 minutes and turn over. Bake for another 8 minutes.
Member Comments On...
Tuna Cakes
0 |
It makes a good base, although they are bland, as someone else said. I made it with extra garlic powder, and some onion powder. I also used a whole red bell pepper. When I made it with the combination it tasted like it needed paprika. It seemed to be rather dry, so before I put them in the oven I added a few tablespoons of plain yogurt, and it came out great
7 |
I liked this recipe because it was so simple. Though the tuna cakes smelled delicious while cooking, they tasted very bland. This recipe could be better but you would need to play around with the ingredients a bit.
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