Tuna Cakes
These Tuna Cakes are packed with protein and easy to make. Perfect for lunch or dinner by themselves, in a bun, or on a salad.
Hanky Pank is often times a little man after my own heart. He loves trying new foods. Last weekend he inhaled an octopus dumpling at my favorite ramen restaurant. At the same time, he’s perfectly fine eating the same thing day after day. Almost every morning he happily eats Apple & Cinnamon Oatmeal.
So recently when he seemed bored with turkey as his protein at lunch, I knew I needed to spice things up… And I decided to make tuna cakes. Not exactly spicy, but tuna packed with protein and contains omega-3 fatty acids which are important for brain development. Throw in some red pepper and green onions and these Tuna Cakes make a tasty addition to lunch or dinner either by themselves, in a bun, or on a salad.
When making these Tuna Cakes, I’ve found a muffin pan works best. Just scoop the mixture evenly between the cups and press down gently. But a more common way would be to form the mixture into patties, then just place them on baking sheet lined with parchment paper for easy clean up.
Looking for more finger foods? Try the following:
Date, Peanut Butter & Cocoa Oat Bars
Recipe:
Ingredients
- 2 cans tuna
- 1/4 cup mayo
- 1/2 cup bread crumbs
- 1/2 cup shredded cheese
- 1 egg
- 1/4 red pepper
- 1 green onion
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Alternatively, lightly grease a muffin pan.
- In a large bowl, combine ingredients.
- Form into 12 cakes and place onto baking sheet. Alternatively, scoop mixture into muffin pan and press lightly.
- Bake for 20 minutes.
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