Spicy Tuna Muffins

Spicy Tuna Muffins

These are a great lunch item. You can serve them right out of the oven or store them in the fridge in an air-tight container for up to four days. Perfect for a grab-and-go, hurry up schedule!

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Spicy Tuna Muffins
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular-sized muffin tin with one tablespoon of melted ghee or coconut oil. (Or skip this part and just line the tin with parchment muffin liners.)
  2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
  3. Mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee or oil, eggs, and red pepper flakes. Season with salt and pepper to taste.
  4. Mix everything together. (Using your hands is best because that way you can make sure that the fish chunks aren’t overly broken up.)
  5. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
  6. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
  7. Transfer the cakes to a wire rack to cool. TIP: The easiest way to get them out is to put the wire rack on top of the muffin tin then flip everything upside-down, and tap them gently on the counter.
  8. Squeeze some juice on the tuna cake before your serving.
Recipe Notes

 

Salmon Patties

Salmon Patties

You will LOVE these salmon patties. They are easy to put together. You can freeze them and pop them out when you need a quick meal.

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Salmon Patties
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
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This recipe has been added to your Meal Plan
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This recipe is in your Shopping List
Instructions
  1. Preheat oven to 425 degrees. Cover baking sheet with parchment paper. Brush parchment paper with oil.
  2. Drain liquid from salmon and crumble into mixing bowl. Mix the rest of the ingredients with the salmon.
  3. Scoop mixture (1/3 cup per patty) onto pan and flatten out.
  4. Bake 20 minutes. Turn over and bake 10 minutes more.
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