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Spicy Tuna Avocado Cakes

These little cakes are perfect for using up whatever leftover veggies you have on hand.
Course Appetizer, Lunch
Cuisine American, Mexican
Keyword spicy tuna cakes, tuna cakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cups
Calories 68kcal
Author Kelli Shallal MPH RD

Ingredients

  • 2 cans tuna in water 10 ounces total
  • 2 ½ 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 teaspoon 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

I love these for using up any veggies!

Nutrition

Calories: 68kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 215mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg