Water-packed Tuna is a very heathy, low-fat lunch choice that is far more versatile than most people realise. Refrigerate well and enjoy them for lunch a couple of days in a row.
- 1 can Tuna in spring water (425g), drained
- 1 tomato, finely chopped
- 1 egg, beaten
- 1/2 cup mixed vegetables (i.e. peas, corn, and carrot)
- 3/4 cup bread crumbs
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup tomato salsa to serve
- Place tuna, tomato, egg and vegetables in bowl.
- Mix together until well combined.
- Place breadcrumbs on plate and season with salt and pepper.
- Using heaped tablespoons of mixture, form into cakes.
- Coat cakes in breadcrumbs.
- Heat pan over medium heat and add oil.
- Cook cakes for about 2 minutes each side or until golden brown.
- Serve immediately with tomato salsa of your choice.
Servings: 12 Serving size:104g
|Average Serve||Average 100g|
|Energy||548 kJ||527 kJ|
|131 Cal||126 Cal|
|Protein||10.7 g||10.3 g|
|Fat, total||3.5 g||3.4 g|
|- Saturated||0.8 g||0.8 g|
|Carbohydrate||13.1 g||12.6 g|
|- Sugars||2.1 g||2.1 g|
|Sodium||398 mg||383 mg|
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