My husband is repulsed by fish, especially tuna fish, so lets not tell him about these tuna cakes the kids and I have been enjoying lately. ;)
I love to make these for lunch to switch things up a bit. It's such a simple and great way to get some Omega 3 fatty acids into your diet.
If you are a fish lover, then go try these out, and let me know what you think!
INGREDIENTS:
- 2 (5 oz.) BPA-free cans of wild albacore tuna fish, drained (I like this kind)
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 2 tablespoons finely chopped onion
- 2 eggs, beaten
- 1 tablespoon chia seeds
- 1 tablespoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon unrefined sea salt
- dash of black pepper
DIRECTIONS:
1. Add all ingredients into a medium-sized bowl, and mix to combine.
2. Using 1/3 cup, scoop up mixture, and place in (clean) hands, and squeeze to form into patties. Repeat until all patties are made.
3. Turn skillet to medium heat, and add a dab of coconut oil. Place patties on skillet, and cook for 6 to 7 minutes, carefully flip, then cook for an additional 6 to 7 minutes.
4. We enjoy ours dipped in mustard or paired with hummus or a side salad.
Makes approximately 5 cakes
