Baked Tuna Dill Cakes
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Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free (option)
Prep time: 
Cook time: 
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Serves: 6
 
These cakes are great to prepare ahead of time and freeze for a quick protein snack. They’re light, filled with flavor, and considerably lower in fat than their fried counterparts.
Ingredients
  • 2 – 150g cans of oceanwise tuna
  • ¼ cup brown rice flour *see note
  • ¼ cup red pepper, diced
  • ¼ cup egg whites
  • ¼ cup fresh dill weed or 1 tablespoon dry
  • 1 tablespoon nutritional yeast
  • 1 tablespoon canola mayonnaise
  • 1 homemade dill pickle, diced
  • grated rind from ½ lemon
  • 1 tablespoon fresh parsley
  • 1 tablespoon lemon juice
  • pinch pepper
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
  2. Combine all ingredients in a large bowl. Shape ~1/3 cup of the mixture into a patty using your hands and place on the prepared baking sheet. Repeat with remaining mix.
  3. Bake for 10-12 minutes, just until egg is set.
  4. Remove from the oven and allow to cool for a couple of minutes.
  5. Serve with a salad and maybe even a dollop of homemade tartar sauce!
Notes
Almond flour could also be used to make this recipe grain-free + paleo
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/11/baked-tuna-dill-cakes/