Tuna Cakes

  • Date June 03, 2014
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I continue to amaze myself on a daily basis on how much my taste buds have changed and how my food "loves" are in constant motion. Personal growth is one of the most satisfying experiences anyone can do for themselves.  I have said this a thousand times but writing it down is always a good mental exercise as well - I LOVE what I eat. If you don't LOVE what you eat then you won't be able to create a life long healthy relationship with food. When I see people painfully eating a salad because they think they have to is the worst way to change your diet. Figure out what you love and grow off of that! Everyday I am excited about what I am going to eat. Since I eat 6 meals a day, think about the excitement that I get from (a blast of sheer enjoyment every 2-3 hours). Ok, so what does this have to do with tuna cakes? 




My only experience growing up with canned tuna was in a tuna casserole. I despised this casserole and it became a dreaded dinner time meal where I would push it around on my plate until I could have my go-to peanut butter and jam sandwich (the famous "Erinn won't eat her food meal"). My second experience with canned tuna was in sandwiches where unless you mixed with half of jar of mayonnaise I used to find it so dry that I could barely swallow it. However, it was time for me to try tuna once more. I have really been focusing lately on upping my protein intake and I knew tuna was the ultimate choice, but I had to find a way that I could eat it and of course, ENJOY IT! 

So there you have it, why not tuna cakes? I super simple quick meal idea that you could serve as a side, eat as a quick snack, throw it on a salad or bring to work for lunch. Done. I will use this opportunity to once again talk about my two favorite products that every pantry should have. Rice Bread Crumbs (much lower in calories thank Panko) and Nutritional Yeast (cheese substitute and protein goodness).  

Ingredients:

To make 2 cakes, for 100 calories a cake, you need the following: 
  • 1 can tuna (in water)
  • 2-3 tbls -- Rice Bread crumbs
  • 2-3 tbls -- Nutritional yeast
  • 1 egg white 

Directions:

Mix everything together. Form into patties (or balls) or whatever shape you want. They won't be as easy to handle as a beef patty so be gentle. I then put in the freezer for 10 minutes to firm up so that cooking would be easier. Spray your fry pan with a little pam and cook until brown. Flipping once. There you have it! 






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