These are gluten free & dairy free. They were surprisingly good! My only complaint was that they needed more salt. I only added jalapeños to half of them since the kids were going to be eating them also. I may also add a little oil to them next time so they get a bit crisper on the outside.
Original recipe from http://www.tastingpage.com
Recipe makes about 9 tuna cakes
1 tuna cake = 2 weight watchers point+
= 2 weight watchers smart points
15 oz can of cannilini beans drained & rinsed
2 – 5 oz cans of tuna canned in water (I used chunk light because it is what we had on hand)
1 tbsp chia seeds
3 tbsp water
1 green onion chopped
3 tbsp chopped cilantro
Zest & juice of 1 small lemon
1/2 tsp celery salt
1/2 tsp garlic powder
2 tbsp pickled jalapeños diced
First stir together 1 tbsp chia seeds with 3 tbsp water. Place in fridge & let sit for 15 minutes.
Using a potato masher mash up the beans, but still leave them a bit chunky.
Stir together mashed beans, chia seeds, drained tuna, green onion, cilantro, lemon zest & juice, celery salt, garlic powder, & jalapeños.
Spray a baking sheet with non stick cooking spray. Form the mixture into patties & lay on the baking sheet.
Bake in a preheated 350 degree oven for 20 minutes.
I served mine with salad & breadsticks.