Wednesday, September 8, 2010

Mexican Tuna Cakes

This recipe was inspired by a few different ideas from Linda's Low Carb Menus and Recipes. If you haven't been there, you should check it out. It's not exactly paleo, but she definitely has some good ideas, and everything I've tried has been great. I don't even like tuna that much, and I've been having these every day for breakfast. You can eat these hot or cold. If you re-heat them, smash them down with a fork and people won't know your secret muffin tin trick!

Mexican Tuna Cakes

4 6-ounce cans tuna, drained well
4 eggs
½ cup chopped cherry tomatoes
½ cup diced onion
½ cup chopped cilantro
1 diced avocado
1 T chili powder
1 T hot paprika
1 T cumin
1 t salt
1 t black pepper
1 t dried oregano
Preheat oven to 350 degrees. Mix all of the ingredients and spoon into well-greased muffin cups. Bake for 30 minutes until puffed, set, and lightly browned around the edges.
Makes 12 servings.
Can be frozen.
Per serving: 100 calories; 4.5 g fat; 6 g protein; 2.5 carbs; 1 g fiber

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