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Spicy Tuna Avocado Cakes
Course
Appetizers, Lunch
Cuisine
American, Gluten Free, Low Carb, Mexican, Paleo
Servings
12
cups
Author
Kelli Shallal MPH RD
Ingredients
2
cans
tuna in water
10 ounces total
2.5
cups
shredded mini chinese cabbage
(or shredded carrots)
1
medium avocado
mashed
3
green onions
chopped
1
chopped jalapeno
deveined and deseeded
⅓
cup
hot salsa
2
eggs
½
teaspoon
salt
¼
tsp
black pepper
1
teaspoon
red pepper flakes
Instructions
Preheat oven to 350F. Prepare muffin pan by spraying with cooking spray or coating with desired type of oil/butter.
Combine all ingredients in large bowl except eggs in a large bowl and mix until well combined. Add eggs and mix until just combined.
Divide mixture among 12 muffin cups and flatten with spoon.
Bake for 30-35 minutes until toothpick comes out clean and muffin cups are golden brown.
Remove from muffin tin by turning upside down on cooling rack and let cool 5 minutes then enjoy!
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