I mentioned these Tuna Cakes on my Rutabaga Fries post and I figured I would share the recipe. If you are looking for a way to add more fish to your diet I think this is a great way to start!
I got the inspiration for these tuna cakes from Peace, Love, and Low Carb. However, I did change a few things up to suit an Ideal Protein diet.
This tuna cake recipe works great for anyone following Ideal Protein Phase 1 or another low carb diet. There is no breadcrumbs or other filler in the cakes. That being said, these tuna cakes are very delicate! There is not much holding them together. So, handle them very carefully while cooking them! I did find that freezing them for about an hour before cooking did help to keep them together.
You can serve the tuna cakes with whatever vegetable floats your boat. Brussels sprouts, asparagus, or rainbow salad would be great sides. However, this time around, I went for the rutabaga fries and broccoli.
Asian Tuna Cakes
Recipe by: Jamie Boden at My Beautiful Ideal
- 3, 5oz cans of tuna in water, drained
- 2 eggs
- 2 cloves of garlic, minced
- 2 tbsp dried parsley
- 1 tsp ginger, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- In a large bowl mix together tuna, eggs, garlic, parsley, ginger, red pepper flakes, salt, and pepper.
- Form 6 equal sized patties. Place the patties on a platter and place in the freezer for 60 minutes.
- After 60 minutes, heat olive oil in a cast iron skillet (or any other heavy pan) over medium-high heat.
- Remove tuna cakes from freezer and add to the pre-heated pan.
- Cook the tuna cakes for 3-4 minutes on each side. When flipping them be very careful as they may fall apart.
Nutrition: Calories 269, Protein 36g, Carbohydrate 3g, Dietary Fiber 1g, Total Sugars 0g, Total Fat 12.5g.