Tuna ala-Crab Cake and Tuna Salad: Low-calorie protein and budget-friendly meal


Total Servings: 6-8 servings on Sandwiches
Diet Type: General, Gluten-free, Low-Carb, Low-Calorie

Ingredients Preparations & Cooking
* Tuna, light in water  (2.5 oz.) vacuum- sealed
pouch – 3-4 pouches

* Celery (finely chopped) – ½ cup

* Onions or Spring onions (finely chopped) –
½ cup

* Dry herbs: Garlic powder, Paprika, Dill weed, Parsley flakes – ½  Tbsp each.

* Mustard – 1 Tbsp.

* Mayonnaise – 1 cup 

* Salt and pepper to taste
1. Drain the tuna.

2. Prepare the onions and celery.

3. Gently mix everything together. 

4. Adjust the taste by adding more mayo or salt and pepper

5. Use as sandwich spread or as topping to a fresh vegetable salad.

Total Servings: 8-9 cakes
Diet Type:  General, Low-Calorie, Low-Carb, Gluten-Free (sub breadcrumbs)

Ingredients Preparations & Cooking
* Tuna, light in water (5 oz.) 3-4 cans 

* Eggs – 1 beaten

* Onion – 1 medium, finely chopped

* Mustard – 1 Tbsp.

* Breadcrumbs – 1 cup

* Salt – ½ Tsp

* Pepper – 1 Tsp

* Parsley flakes, dry – 2 Tbsp.

* Sunflower oil (other healthier substitute)
1. Drain the tuna.

2. Gently combine everything together. Form into 8 equal size cakes.

3. Refrigerate for 30 minutes.

4. Heat the oil in the skillet and pan-fry the cakes 3-4 minutes each side or until golden brown.

5. Serve with lemon wedges and other dipping sauces of choice.

* For breadcrumbs, saltine crackers can be used. Place the crackers in a freezer bag and crush with a rolling pin.

* For a GF diet, use potato chips instead of breadcrumbs and skip the salt. Or GF cornflakes and crackers. 

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