Spicy Tuna Corn Cakes
Prep time: 25 minutes Serves: 6
These fiery tuna burgers are easy to make, are protein packed and add a zing to any meal.
2 (5-ounce) cans white tuna in water, low sodium, drained
¾ cup crushed Fritos® Original corn chips (about 3 ounces/100 chips)
½ cup corn kernels, fresh; no salt, canned (drained) or frozen (thawed)
1 large jalapeño pepper, seeds removed and diced
¼ teaspoon black pepper
2 eggs, slightly beaten
1 tablespoon canola oil
3 teaspoons gluten-free sriracha sauce
6 romaine lettuce leaves
In a large bowl, mix together tuna, crushed Fritos® corn chips, corn, jalapeño pepper and black pepper. Add eggs and gently mix together. Using your hands, form into six (3-inch) patties. Place on plate.
Add canola oil to a large skillet and place over medium heat. Cook half of the tuna cakes for 4-5 minutes or until golden brown. Gently flip and cook an additional 4-5 minutes. Remove from skillet and cook remaining tuna cakes.
To serve, place each tuna cake on a large lettuce leaf and drizzle with ½ teaspoon sriracha or your favorite hot sauce.
Nutrition Facts Per Serving (3-inch cake serving is 130g):
Calories: 197, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 91mg, Sodium: 190mg, Carbohydrates: 13g, Dietary Fiber: 2g, Protein: 16g, Vitamin A 51% DV, Vitamin C 15% DV
Recipe created by:
Deanna Segrave-Daly, RD of Teaspoon Communications - http://teaspooncomm.com
Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten free products.