Recipe: Tuna Cakes


21DF: 1 red

2 6oz. cans of tuna, drained

1/2 c. shredded carrots

2 eggs

1 chili pepper (I’m not a big spice fan, so I took out the seeds)

3 cloves garlic

1/4 tsp. ginger

1/2 c. diced onion (I sautéed it in a bit of olive oil before adding)

1 Tbsp. fresh cilantro

1 Tbsp. lime juice

1 Tbsp. dijon mustard

2 Tbsp. soy sauce (I used Bragg’s Liquid Aminos, since it has less sodium and more flavor!)

Black pepper to taste

Lightly beat eggs, then add tuna and carrots. Mix together. Add onion and spices. Combine and refrigerate for 30 min-1 hr (or until you remember you left it in the fridge. Oops).

Shape into patties. You can freeze them for quick and easy meals or fry in a bit of olive oil. I baked mine at 375 for 15 minutes on each side.