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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Course Dinner, Lunch
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Course Dinner, Lunch
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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

 

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