Happy Monday!

This Friday, I will be on Indy Style talking all things canned food because it is National Canned Food Month!

A couple of weeks ago, I polled my facebook and instagram followers asking what canned foods they had on hand or purchased regularly.  Canned fish (tuna and salmon) was at the top of the list! Another top contender?  Pumpkin!

When it comes to how to use tuna, so many people mentioned tuna salad or tuna casserole…instead of using canned tuna in the way we usually think to use it, I combined it with fresh herbs, almond flour, spices, and canned pumpkin to make Tuna Cakes!

These are great to make on the weekend (like Sunday night) for dinner so you can enjoy the leftovers for lunch (we like to toss them on top of a salad) later in the week.

Let’s take a look at the ingredients:

• Tuna: source of protein and omega 3 fatty acids, and super affordable!
• Pumpkin: fiber, vitamin A, antioxidants and tons of vitamins and minerals
• Almond flour: naturally gluten free (if you need that!), source of plant protein, healthy fats, fiber, and vitamin E

In my book, those are the star ingredients making these Tuna Cakes delicious, satisfying and full of nutrients too 🙂

Food Allergies and Intolerances

As I mentioned above, this recipe for Tuna Cakes is naturally gluten free and dairy free.  If you are sensitive to FODMAPs or completing the low FODMAP elimination phase, the ingredients are used in low FODMAP amounts according to the Monash University App.

This recipe contains nuts and eggs.

I would love to know if you make Tuna Cakes with Dijon Sauce (Brian is ALLLL about sauces and he loves dipping these cakes in this sauce!).  Have a great week!

Tuna Cakes with Dijon Sauce

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• Author: Tara Deal Rochford
• Total Time: 41 minutes
• Yield: 12 cakes 1x

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Description

Tuna Cakes with Dijon Sauce are an easy and delicious way to use up a common pantry staple…canned tuna! Great for lunch or dinner fresh or served the next day, Tuna Cakes should be added to your weekly meal rotation!

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Ingredients

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2 cans of tuna packed in water

¼ cup chives, chopped (fresh or freeze-dried)

2 Tbsp fresh parsley chopped, dried 1.5 tsp

¾ cup canned pumpkin

⅓ cup almond flour

1 tsp smoked paprika

1 Tbsp fresh squeezed lemon juice

1/2 tsp salt

1 tsp cumin

½ tsp black pepper

1 egg

For the Sauce:

3 Tbsp dijon

1 tsp mayonnaise

Half lemon, juiced

½ tsp cumin

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Instructions

Combine all ingredients for tuna cakes in a bowl and mix thoroughly.

Heat a skillet over medium heat and spritz with cooking spray or oil.

Divide tuna cakes into 12 portions.

Cook 3-4 min per side in greased skillet.  I can usually cook two at a time in the pan, but it depends on the size.

In a small bowl, mix together the sauce ingredients.

Serve the hot tuna cakes with the sauce and your favorite side dish.

Notes

This recipe has not been tested for FODMAP content, but the ingredients used in this recipe are in low FODMAP amounts according to the Monash University App.

You can store these Tuna Cakes in a sealed container in the fridge.

• Prep Time: 5 minutes
• Cook Time: 36 minutes
• Category: dinner
• Method: stove-top
• Cuisine: american

Nutrition

• Serving Size: 1 cake without sauce
• Calories: 59.2
• Sugar: 0.8 g
• Sodium: 216.6 mg
• Fat: 2.9 g
• Carbohydrates: 2.1 g
• Fiber: 0.8 g
• Protein: 6.8 g