Baked Tuna Fish Cakes With Pickle Sauce
Nutrition
Calories: 142.5 kcalCarbohydrates: 12.99 gProtein: 14.15 gFat: 3.99 gSaturated Fat: 1.11 gCholesterol: 15.91 mgSodium: 479.21 mgFiber: 0.84 gVitamin A: 6.607 IUCalcium: 23.37 mgIron: 2.36 mg
Ingredients
- 2 cans 9 oz each chunk light tuna packed in water, drained
- 3 slices day-old whole wheat bread made into fine crumbs
- 3 egg whites slightly beaten
- 1 medium stalk celery finely chopped
- 1 medium onion finely chopped
- 1 heaping tbsp dried parsley
- 1 tbsp lemon juice
- Onion salt to taste
- 1-1/2 cups Wheaties cereal
- Butter-flavored cooking spray
- Fresh parsley sprigs garnish
- 1 cup 2% creamed or small curd cottage cheese
- 1/2 cup bottled fat-free French dressing
- 1/2 tsp lemon juice
- Salt to taste
- 1/4 cup sweet pickle relish
Instructions
- To make the sauce, place cottage cheese, French dressing, 1/2 teaspoon of lemon juice and the salt in a blender, and blend on high speed until creamy. Transfer the sauce to a small bowl, and stir in the pickle relish. Cover and chill until ready to serve.
- Place the tuna, bread crumbs, and egg whites in a large mixing bowl, and stir to mix, breaking up any large pieces of the tuna.
- Add the celery, onion, parsley, and lemon juice to the tuna mixture, adding onion salt to taste. Mix thoroughly.
- Place the cereal in a large resealable plastic bag, and close the bag. Cover with a kitchen towel, and use a rolling pin to crush the flakes into fine crumbs. Transfer the crumbs to a shallow dish, and set aside.
- Using your hands, firmly pat the tuna mixture into eight cakes of equal size. Press the cakes into the cereal crumbs, covering all sides.
- Lightly coat a large baking sheet with cooking spray, and arrange the cakes on the sheet. Lightly spray the tops of the cakes with the spray, and bake in a preheated 350°F oven for 25 minutes, or until lightly browned, turning once during baking.
- Serve hot, topped with a spoonful of the chilled sauce and garnished with fresh parsley.