Tuna Fish Casserole Cakes

Tuna Fish Casserole Cakes Tuna Fish Casserole Cakes Make it a perfectly balanced plate: serve with 1 cup sliced veggies, your choice and 1 tbsp Epicure dip.
Make it a perfectly balanced plate: serve with 1 cup sliced veggies, your choice and 1 tbsp Epicure dip.
  • null min prep
  • 20 min minutes
  • 250 calories
  • $1.22
  • Good Food. Real Results.
  • Gluten Free

Ingredients


Makes: 6 servings
  • 2 large yellow potatoes
  • 2 cans (170 g each) unsalted tuna
  • 1 egg
  • 1 pkg
  • 1 C (250 ml) frozen peas or corn niblets
  • 1 Tbsp butter, melted

Preparation


 
  • Preheat oven to 425°F. Place Perfect Petites on Sheet Pan.
  • Peel and cube potatoes. Place in Multipurpose Steamer. Cover; microwave on high 8–10 min or until cooked.
  • Meanwhile, drain tuna. In large bowl, whisk egg. Add tuna, seasoning, and peas.
  • Using Ground Meat Separator, mash cooked potatoes with butter. Add to tuna mixture in bowl; stir to combine.
  • Divide mixture into Perfect Petites ; press to flatten. Bake 7–10 min until tops are browned.

Tip


 

Recipe tip: To quickly and easily fill petites, simply dollop mixture into cavities as best you can – it’s messy! Use your finger to clean between rows, pressing overflow or messy blobs back into cavities.

Nutritional Serving Size Per serving (5 fish cakes):
Calories 250
Fat 5 g
Saturated Fat 2.5 g
Transfat 0.1 g
Cholesterol 70 mg
Sodium 380 mg
Carbohydrates 30 g
Fibre 3 g
Sugar 3 g
Protein 20 g

Shop this recipe...

Ground Meat Separator
$15.00
Perfect Petites
$23.00
Multipurpose Steamer
$50.00
Sheet Pan
$25.00