Baked Tuna Dill Cakes

Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free (option)

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.

Yield: 6 cakes

Servings: 6

Ingredients

• 2 – 150g cans of oceanwise tuna

• 1/4 cup brown rice flour *see note

• 1/4 cup red pepper, diced

• 1/4 cup egg whites

• 1/4 cup fresh dill weed or 1 tbsp dry

• 1 tbsp nutritional yeast

• 1 tbsp canola mayonnaise

• 1 homemade dill pickle, diced

• grated rind from 1/2 lemon

• 1 tbsp fresh parsley

• 1 tbsp lemon juice

• Pinch pepper

Directions

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!

note: almond flour could also be used to make this recipe grain-free + paleo

View nutrition inf0

note: almond flour could also be used to make this recipe grain-free and paleocalories 154; fat 5.2g; carbohydrates 8.5g; fiber 1.6g; sugars 0g; protein 18.5g

Recipes Provided By Our Partners at HealthPursuit