Baked Tuna Melt Cakes

Tuna and cake definitely aren’t two words that typically go together. But I love tuna melts and wanted a slightly healthier way to eat them especially since my body has been protesting bread lately. This is a super quick and easy recipe to add to your meal prep plan if you’re a tuna fishy kind of person. This recipe also only costs you about a dollar per meal to make since tuna is usually stupid cheap. Low-FODMAP friendly, so may seem bland to others, feel free to spice it up!

Preheat your oven to 350 degrees. Then open four cans of tuna, starting with the heavy lifting. Scrape out tuna into a bowl and rinse/wash cans and recycle! Mince a red bell pepper (or whatever pepper you like) and sauté in about a teaspoon of avocado oil until just soft. Add peppers to bowl of tuna. Juice a lemon into the bowl, add a tablespoon of mayonnaise, one egg, a quarter cup of bread crumbs of choice (GF or otherwise)—I used crushed up rice crackers, never have bread crumbs in the house!—and finally add a half teaspoon of salt and pepper.

Scoop out a little less than a quarter cup of tuna mixture and roll into ball using your hands. Place on parchment paper lined baking sheet and press into flat patty. Continue with all the mixture, making roughly twelve cakes, depending on how large you want them. The size I made were slightly smaller than the palm of your hand.

Bake for twenty minutes. Add slice of Lactose-free cheese (I love Cabot brand) to each tuna cake, bake until melted, about five to seven minutes.

Once baked let cool on baking sheet. Use a spatula to remove from parchment paper. Great for snacking, lunches, meal preps, or right away!

Best when warm, so if using for meal preps I suggest reheating in the microwave.

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Baked Tuna Melt Cakes

Gluten Free/Lactose Free/Low FODMAP

(Makes approx. 12 tuna cakes)

Ingredients

• 4 opened cans of tuna fish (I prefer tuna in water not oil)

• 1 bell pepper minced

• 1 tsp. avocado oil

• Juice of 1 lemon

• 1/4 cup of GF bread crumbs

• 1 tbsp. Mayonnaise (I love Sir Kensington’s)

• 1 egg

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 12 thin slices about 1 inch wide of Lactose-Free cheese (I use Cabot Cheddar Cheese)

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with silicone mat or parchment paper.

2. Open tuna fish and scrape into medium size bowl.

3. Mince bell pepper and sauté in a tsp. of avocado oil until just soft & add to tuna.

4. Juice a lemon into the bowl with tuna and pepper.

5. Add GF bread crumbs, egg, mayonnaise, salt, and pepper.

6. Mix together until completely combined.

7. Scoop at a quarter cup at a time, using hands roll into ball and flatten into patty on lined baking sheet.

8. Bake for 20 minutes.

9. Add cheese to each tuna cake. Bake another 5-7 minutes until melted.

10. Let cool on baking sheet.

11. Enjoy, but always stay hungryhungry!