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Tuna Cakes & Carrot-Pepper Slaw
Baked, not fried. Nutrient values are for low sodium water packed canned tuna fish. If you cannot
find it in your area, this can still be made with regular water packed tuna fish, drain, rinse and drain again to reduce the
sodium level as much as possible.
Ingredients:
Tuna Cakes
1can, about 6 ounces, water packed, low sodium tuna, drained and flaked
1 cup frozen corn kernels, thawed
1/2 cup shredded carrot
2 Tbsp minced onion
2 egg whites or egg substitute equal to 1 whole egg
2 tsp prepared mustard
1/2 cup dry bread crumbs, unseasoned
1/2 tsp ground black pepper
1 1/2 tsp olive oil
Slaw
1/4 cup plain non fat yogurt
3 Tbsp reduced calorie mayonnaise
1 Tbsp lemon juice
1/4 tsp ground black pepper
4 cups shredded cabbage
1 cup shredded carrot
1 medium green bell pepper, thinlu sliced
Procedure:
Preheat oven to 375 F and spray a baking sheet with non stick baking spray.
Make tuna cakes by combining tuna, corn, carrots, onion, egg, mustard and 1/4 cup of bread crumbs in a medium size bowl and
mixing well. Form into 4 slightly flattened patties and drdge in remaining bread crumbs mixed with ground black pepper,
pressing crumb mix into surface of patties. Place on the prepared baking sheet, drizzle with olive oil, and bake
for about 15 minutes or until they are your disired golden brown color. While patties are baking, assemble the slaw by
placing cabbage, carrots and bell pepper in a medium bowl,. Combine remaining ingredients in a shaker bottle or small bowl,
shaking or whisking to mix and then pour over vegetables and toss.
Serving Size: 1/4 of recipe
238 calories, 7 g total fat, 19 mg cholesterol,16 g protein, 31 g carbohydrate, 408 mg sodium, 4.9 g dietary fiber
Diabetic exchanges - approx 2 bread/starch, 2 lean protein, 1 fat
4 servings
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