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CHILI LIME TUNA CAKES
Quick high protein recipe ready in 15 min or less.
Original recipe is thanks to Brittney’s amazing friend Ashley. It’s a great way to enjoy tuna in a different way other than your average sandwich.
Ingredients:
• 5 oz tuna in water, drained
• 2 sliced green onions
• 1 TB coconut flour
• 3 egg whites or 6TB liquid egg whites
• ¼ tsp chili powder
• ¼ tsp paprika
• 1/8 tsp sea salt
• 1 TB lime juice or juice of a half of a lime
• 4-5 shakes hot sauce (more if you like it more spicy)
• 2 tsp coconut oil or cooking oil of your choice
• Chunky salsa (topping)
• Avocado (topping)
• Extra lime juice (topping)
• Extra hot sauce (topping)
Directions:
• Combine all ingredients, except cooking oil, salsa, and avocado, in a medium sized bowl. Let it sit 2-3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
• Meanwhile, heat a nonstick pan or electric griddle to medium-high heat or 350 degrees.
• Use ¼ cup to scoop mixture and shape into a cake like shape.
• Heat coconut oil in the pan and cook cakes about 4-5 minutes, then flip. The bottom of the cakes should be golden brown.
• Cook 2-3 minutes more; when cooked top cakes with salsa, avocado, hot sauce and lime juice.
Macros
2-4 cakes depending no size. Includes 1/4 of a medium sized avocado and coconut oil as cooking oil.
Nutrition:
Calories 437 Fat 16.6, Carbs 19, Protein 43
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