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Chili Lime Tuna Cakes

Chili Lime Tuna Cakes

Oxygen Magazine

Makes 1 Serving
 
Ingredients 
5-oz can low-sodium solid white albacore tuna in water, drained
2 sliced green onions
3 egg whites
1 tbsp coconut flour
1/4 tsp chili powder
1/4 tsp paprika
1/8 tsp sea salt
1 tbsp lime juice
4-5 shakes hot sauce
2 tsp coconut oil
2 tbsp chunky salsa
1/4 avocado (optional)
 
Directions
1.Combine all ingredients, except coconut oil, salsa and avocado, in a medium-sized bowl. Let sit 2 to 3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
2.Meanwhile, heat a nonstick pan or electric griddle to medium-high heat or 350°F.
3.Divide and shape mixture into 2 fish cakes.
4.Heat coconut oil in the pan and cook cakes about 4 to 5 minutes, then flip. The bottom of the cakes should be a nice golden brown.
5.Cook 2 to 3 minutes more. When cooked, top cakes with salsa and avocado, and serve with a side salad.
 
Nutrients per serving
Calories: 350
Total Fats: 10 g
Cholesterol: 45 mg
Sodium:630 mg
Total Carbs: 15 g
Dietary Fiber: 7 g
Sugars: 3 g
Protein: 50 g
Iron: 5 mg
 
**Pair this recipe with garlic-roasted broccoli and mushrooms, or a big spinach salad!