Low carb recipe for Tuna Cakes, served with a light cucumber salad and a sour cream sauce
4 cans tuna in oil – drain oil and flake
2 eggs (from your pantry) – beat
2 tbsp pine nuts
1 lemon – grate skin to create zest
2 tbsp parsley – chop finely
2 cucumbers – slice finely
1 red onion – slice finely
6 tbsp sour cream
2 tbsp white wine vinegar
1/2 tsp xylitol (low carb sugar substitute)
1 tsp dried dill
paper towels (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Put a pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn.
Add the following ingredients to a large bowl: tuna, pine nuts, lemon zest, egg, salt, pepper and parsley (keep a little parsley aside for the garnish). Mix until well combined. Form the mixture into small balls or patties by squeezing the mixture together in your hands to make a tight ball. Don’t worry if some liquid leaks out.
Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. When the oil is hot, gently lay the tuna balls in the pan so they don’t break apart and fry for a 3 or 4 minutes on each side until golden – turning only once. Drain on paper towels and then keep warm.
Mix the vinegar, sour cream, xylitol, dried dill, salt and pepper in a small bowl.
To serve, divide the tuna balls, cucumber and red onion slices between the plates. Cover the salad with the sour cream sauce (and the tuna balls too if you like). Scatter with a little parsley.
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