August 28, 2013

Tuna Cakes (Gluten Free)

Makes 4-8 Servings

2 - 6oz cans Tuna (in water)
2 - tsp Grey Poupon Dijon Mustard (or another brand of gluten free Dijon mustard)
1/4 cup - Gluten free bread crumbs
1 tsp - Lemon Juice
A couple squirts Tabasco hot sauce
2 Tbsp - Fresh Parsley, chopped
2 Tbsp - Fresh Cilantro, chopped
1 tsp - Garlic, minced
2 Tbsp - Fresh green onion, chopped
2 - Egg whites
Salt and pepper to taste
1 tsp - Olive oil or grapeseed oil

1/4 cup - Light mayonnaise
1/4 tsp - Chili powder
1 tsp - Lime juice
1/4 tsp - Chipotle chili powder
squirt of Chinese hot sauce

Drain the liquid from the tuna cans, then place the tuna into a medium sized bowl. Next add mustard, bread crumbs, lemon juice, parsley, cilantro, green onion, hot sauce, garlic, and salt and pepper to taste.

Taste the mixture to make sure it's seasoned well.  Then mix in egg whites.

Divide the mixture into 8 part (4 parts for larger tuna cakes).  Form into a ball and then flatten into a small patty.  Place on wax paper and chill in the fridge for at least 30 minutes.

Mix all sauce ingredients then place in the fridge until you are ready to serve.

Heat 1 tsp olive oil in a large pan, over medium high heat. Add the tuna cakes into the pan and cook until both sides are browned, 3-4 minutes on each side.

Top tuna cakes with sauce and enjoy!

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