Diabetic-Friendly, Low-Carb Tuna Cake Appetizer: Step-by-Step With Pictures
The star ingredient of this diabetic recipe has often been underestimated. Just because it is cheap and comes in a can doesn't mean it can't turn into something more refined. For the love of fish, give canned tuna a chance to prove its true potential! This tuna cake recipe might be a good way to do so. It is healthy and low in carbs, so diabetics and weight watchers can enjoy this appetizer guilt-free. For impatient chefs, there's no need to fuss. These tuna cakes can be prepared in just about 15 minutes.
- Tuna is a healthy choice of protein. The omega-3 fatty acids in tuna can improve your insulin sensitivity and strengthen your heart health.
- This tuna cake recipe doesn't require bread crumbs or flour. Instead, you'll be using ground whole-grain oats, a complex-carb food that gives you energy without jeopardizing your blood sugar. Oats are packed with magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including those involved in the body's use of glucose and insulin secretion.
- Bell peppers are not only rich in fiber and cancer-preventing antioxidants, but also all the vitamins and minerals that help protect your vision. Since eye problems are a common diabetes complication, adding some bell peppers to your diet might be a good way to protect your eyesight.
Diabetic Tuna Cakes - Ingredients (for about 4 - 6 tuna cakes)
- 10 oz. water-pack canned tuna, drained
- 1/3 cup ground whole-grain oats
- 1 egg, lightly beaten
- 1 tsp. dried parsley
- 3 large garlic cloves, minced or finely chopped
- 4 green onions, finely chopped
- 1 tbsp. Dijon mustard
- 2 tbsps. vegetable oil
- dash of salt and pepper
- 2 bell peppers
- 1 tbsp. olive oil
How to Make Low Carb Tuna Cakes
- Finely chop garlic and green onions. Cut bell peppers into thin rings. Grind oats in a spice mill. Set aside.
- In a large bowl, combine tuna, ground oats, egg, dried parsley, garlic, green onions, Dijon mustard, salt and pepper. Mix together well with a fork.
- Heat vegetable oil in a skillet over medium heat.
- Use a big spoon to scoop up a portion of the tuna mixture. Then use your hand to shape it into a small patty of about 2 inches in diameter. Drop the tuna patty into the hot oil.
- Repeat the process with the rest of the tuna mixture. It should yield about 4 - 6 tuna cakes.
- Flip each tuna cake after about 2 minutes or the bottom side turns golden brown.
- Continue to cook for about another 2 minutes.
- Remove tuna cakes from the skillet and place them on white paper towel to get rid of excess oil.
- Heat olive oil in another skillet over medium heat.
- Add bell pepper rings and sautee until slightly tender.
- Sprinkle a tiny dash of salt and pepper on them if you like.
- Arrange bell pepper rings on one or two plates. Crown them with tuna cakes. Serve with your choice of sauce. Tartar sauce, chili lime sauce and dill dressing are some great options, or you can just enjoy these tuna cakes without adding any sauce. They're already quite tasty, and omitting the sauce will also cut down your total carb intake.
© 2011 Om Paramapoonya