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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
  • 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!

Notes

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