YOUR SOLIN GENERATED RECIPE
Crispy Tuna Cakes with Fresh Lemon-Herb Salad
Enjoy light yet satisfying tuna cakes served alongside a refreshing lemon-herb salad. The tuna cakes are lightly crisped to perfection with a touch of almond flour for texture, while the salad bursts with fresh herbs and zesty lemon, making it an ideal meal for any time of day.
INGREDIENTS
1 can (5 oz) Canned Tuna (Water-Packed)
1 large Egg White
1/4 cup Almond Flour
2 tbsp Fresh Parsley
2 tbsp Fresh Chives
1 tbsp Lemon Juice
1 cup Mixed Greens
1/2 medium Red Bell Pepper, sliced
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
In a bowl, combine the drained canned tuna and egg white. Mix in the almond flour, chopped parsley, and chives, then season with salt and pepper.
Form the mixture into small patties (about 3-4 cakes).
Heat olive oil in a non-stick skillet over medium heat. Place the tuna cakes in the skillet and cook for about 3-4 minutes per side or until golden and slightly crisp.
While the cakes cook, prepare the salad by tossing mixed greens and sliced red bell pepper with lemon juice, a pinch of salt, and pepper.
Serve the crispy tuna cakes hot alongside the fresh lemon-herb salad.