A great summer time snack I think is a light salad served with a type of fish, as I have mentioned before my favourite fish is tuna and my favourite dish is tuna cakes!
I have done one rendition of my tuna cakes on here before however this time I am jazzing it up and serving with an avocado salad and butter beans. I am also adding a few extra ingredients to the tuna cakes.
RECIPE: Healthy fresh tuna cakes with hummus served with a ripe avocado salad
You will need:
For the cakes:
1 can of tuna
2 spring onions
2 celery sticks
2 cloves garlic
1 spoon of light mayonnaise
1 teaspoon of Dijon mustard
3 slices of wholemeal bread
Salt, pepper and chilli
½ can of butterbeans
For the Salad:
1 extra ripe avocado
1 bag of fresh baby leaf lettuce
½ can butter beans cooked
1 beef tomato sliced
Drizzle of salad cream (light)
To make the Tuna cakes…
1. Pre-heat oven to 180 degrees
2. Place all of the Tuna cake ingredients in a blender and whiz until your heart is content
3. Spoon out the mixture and using your fingers form small cakes
4. Line a baking tray with 1 calorie spray
5. Add the cakes to the tray
6. Bake in the oven for 15-20 minutes until golden in colour
To make the salad…
1. Add the lettuce leaves to a large pasta bowl
2. Cut the beef tomato in sections and half add around the dish
3. Cut the avocado in half and add one half into each bowl
4. Sprinkle on the cooked butter beans
5. Place on top the cooked tuna cakes
6. Add a dollope of hummus
7. In a circlur motion drizzle some light salad cream
This makes a really fancy elegant dish which doesn’t take hours to prepare you could have this as a starter, lunch or main course it has a multi-purpose to it! All time yumminess at its best!
Find out what to do with your left over tuna cakes!... Tuna Cake leftovers!
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