Delicious low fat tuna cakes that are sure to please.
1 cup chicken stuffing
1 large egg
1 cup shredded part-skim mozzarella cheese
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
3/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1/3 cup fat free mayonnaise
2 cans light tuna in water, drained, flaked
Mix all ingredients and refrigerate for 10 minutes (ideally overnight).
Heat a large non-stick skillet sprayed with cooking spray on medium heat.
Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet. (Can also be baked in the oven at 350 °F (175 °C) for 10-15 minutes per side).
Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.
For easier handling in the skillet - mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.
Note: you can mix up the ingredients as well with shredded carrots, or bread crumbs, green onions, celery, different spices, lobster or crab meat, etc.
in 1 serving of Tuna Cakes.
, 25% carbs, 45% protein.
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