Healthy Freezer Tuna Cakes
These healthy freezer tuna cakes can be made up to 3 months ahead and are the perfect back up protein option to have in your freezer for any meal.
Servings 12 Tuna Cakes
Calories 60kcal
Ingredients
- 2 5 - ounce cans tuna in water
- ½ cup roasted red pepper hummus or original
- ⅔ cup mashed sweet potato
- 1 green onion sliced
- ½ jalapeno (OPTIONAL) deveined, deseeded, finely chopped
- 2 large eggs
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350F. Line a muffin tin with silicone muffin liners, paper liners, or grease with cooking spray.
- Combine all ingredients in a large bowl.
- Split evenly among 12 muffin cups.
- Bake for 35 to 40 minutes until inserted toothpick comes out clean.
- Remove from the oven, let the tuna cakes completely cool in the fridge (at least a few hours.)
- Freeze in a freezer bag or container.
To Eat After Freezing
- Either defrost them in the fridge overnight, then reheat to 165F in the microwave. Or reheat directly from frozen in the microwave wrapped in a paper towel for 2-4 minutes until tuna cakes reach 165F.
Video
Nutrition
Serving: 1Tuna Cake | Calories: 60kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g