Description
Tuna Cakes are a fast, nutritious lunch that is perfect for every family member. Easy to make ahead and pack in lunches, or to serve to your babies, toddlers or kids at home!
Ingredients
10 oz canned tuna (I use no salt added)
2/3 cup almond flour
1 egg
3/4 cup cooked vegetables, finely chopped (I use leftover roasted or steamed vegetables)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
For the sauce:
1/2 cup full fat Greek yogurt
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a medium bowl, combine the tuna, almond flour, egg, veggies, garlic powder and smoked paprika.
Roll the tuna mixture into about 16 little balls and place on the prepared baking sheet. Flatten into little discs with your fingers, then place them in the oven and bake for a total of 15 minutes. Make sure to flip them after 10 minutes, then cook for 5 more minutes.
While the tuna cakes are baking, combine the Greek yogurt, lemon juice and minced garlic in a small bowl.
Serve the tuna cakes with a little bit of the garlic yogurt sauce.
Notes
You can store these tuna cakes in the fridge for about 3 days.
These tuna cakes are great for baby led weaning.
For low FODMAP: omit the garlic and sub freeze dried chives. This recipe has not been tested for FODMAP content, but with the substitution of chives the ingredients are used in low FODMAP amounts according to the Monash University app.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: oven
- Cuisine: american
