+ 2 High Protein Tuna Cakes
Ingredients:
2 cans tuna
2 tsps mustard
½ cup bread, torn into small pieces
1 tsp lemon zest
1 tbsp water, or canned tuna liquid
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives, green onions, or shallots
salt and pepper
few squirts hot sauce
1egg
2 tbsp olive oil
Directions:
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Mix together the tuna, mustard, bread, lemon zest and juice, water, parsley, chives, and hot sauce. Season with salt and pepper. Mix in the egg.
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Divide the mixture into 4 flat patties. To better keep the patties together you can chill them in the fridge for an hour before cooking, but this is optional.
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Heat the olive oil in a pan over medium-high heat. Place the patties in the pan and cook until nicely browned, 3-4 minutes each side. Serve with lemon wedges and a fresh, green salad.
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Researchers have recently discovered that tuna contains the mineral selenium in an unusual form called selenoneine. This form of selenium plays an important role in the health of the fish by serving as an antioxidant and protecting the fish's red blood cells from free radical damage. Interestingly, it is also able to bind together with mercury compounds in the fish's body (including methyl mercury, or MeHg) and lower their risk of mercury-related problems. Because there are approximately 2-3 milligrams of selenoneine in a 4-ounce serving of tuna, we are likely to get some of this same antioxidant protection when we eat tuna. Equally interesting, perhaps tuna will turn out to be a fish that - even when contaminated with mercury - might pose less of a mercury risk than might otherwise be expected due to the presence of selenoneine. Further research is needed to determine if this decreased risk actually takes place, but we greatly look forward to the results of future studies in this area.
Salmon would be another good option.
Yeah I was jus thinkin i might just try these with salmon too cant handle tuna anymore
I'm gonna try this one out dossier, switch out the parsley with cilantro. Cilantro makes everything taste better IMHO
I second the cilantro. Especially in my salsa (don't forget the lime!).
I used green onions
AnonNow is there an advantage to tuna over crab ? Or is it just for the sake of diversity ?
Little bit of mayo, chipotle pepper , dill relish and horseradish will make a nice sauce for these
Crab meat has approximately 16g protein per 3 oz. Tuna has approximately 25g per 3 oz. additionally, the cost for tuna is much cheaper. I like crab cakes no doubt. Found this recipe on FB. I tweaked it and posted the other one too. Made them earlier and they never made it to the plate. Lol
https://www.eroids.com/forum/training-nutrition-diet/whats-for-dinner/tu...
AnonSounds great, either way, but yeah that added protien is freat plus I always have cans of tuna, I dont always have crab . Perfect thanks !!
Give them a vote if you find it helpful.PermalinkwaltrI've gotta give it to you Doss, that does sound good.
I'm lazy, I just dump the two cans of tuna on the lettuce =/
I might have to try making it your way one of these days.
perfect option for planning your meals ahead for the week, bro. make about 10 of these on sunday, along with some tuna salad, chicken breast, etc, and you just grab and go for work and the gym all week.
What's the maximum time would u leave them prepared in the fridge? Say if I wanted to prepare a weeks worth of these tasty snacks.
Sorry to bud in on the conversation bro ... but when you say you cook for all week, how do you go about that... ? I can't stand the way the food taste when its been cooked the night before lol I can just imagine how it would taste on the 7th day when the last meals are eaten lol.... I usually cook my 3 meals for work the night before and make the rest of them when I get home from work ... do you frezze your food ? Sorry for the stupid questions. I'm new to this
I'll spend my Sunday prepping foods for my lunches and snacks to last mon - fri. Things like tuna salad, grilled chicken breast, maybe a steak or two. Whatever I feel like.
Don't really know what to say if you don't like to reheat your food. You eat in restaurants right? Ever eat their soups or chillies? What about croutons on the salads. You'd be surprised how many restaurants reuse leftover food items for other meals and then sell it to you. And it does fall within regulations as long as the foods are kept within temp and duration.
You could always freeze some of it and then reheat it. That's as close to fresh as you'll get. But I work construction, so I don't have time to cook my meals each time. Hell, I haven't had that kind of time since I was a teenager living at home or going to school.
Nah bro I only eat out on Sunday after church and its. My only cheat meal during the week. And I work construction as well I'm a union fitter working 60hr work weeks on this job. So my day consists of work gym sleep 6 days a week lol ... I get 2/15min breaks and one 30 minute lunch and I eat my meals during my breaks... I guess I don't like re heated food...
I was just wondering if there was a step I didn't know about with preping the food for the week ... thanks bud. Maybe I need to change my meal plan a bit maybe I'm just getting tired of it
Gotcha. Just a preference I suppose. I'm from the south where everything tastes better the next day. Lol
Hahaha same here bro ... in this nasty ass humidity of the south .... either way thanks for this meal plan I will try it out.. +1
them bitches was off tha chain!! different recipe than this one tho...
this recipe hit my facebook feed from "Muscle & Health" page that i've liked. thought i'd share it... i'm about to tweak this recipe a little bit and make them myself. prolly post a separate one with my version, incase anyone likes or wants to use this one also.