Smoked Tuna Dip
1 small can albacore tuna, drained well (I used the no drain albacore product)
1 8 oz. package of cream cheese, softened slightly
1-1/2 tsp liquid smoke
1 tsp Worcestershire
scant 1/2 tsp garlic powder
scant 1/2 tsp salt
dash or two of pepper sauce (like Tabasco)
paprika or smoked paprika (optional)
Blend all ingredients together well using a mixer or rubber spatula. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, add a light sprinkling of paprika over the top for decoration. Yield: about 1-1/2 cups of dip. Serve with celery sticks or crackers.
1 can canned tuna (I used 1 can of the Lemon-Pepper No Drain Chicken of the Sea tuna)
1 large egg
1 Tbsp coconut flour
1 Tbsp almond meal
2 Tbsp flaxseed meal, divided
1 Tbsp green onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and Pepper to taste
Coconut oil (or oil of your choice) for frying
Mix all ingredients, except 1 Tbsp reserved flaxseed meal together and let sit for 5 minutes to allow dry ingredients to absorb moisture. Form the mixture into 3-4 patties/cakes. Dredge each patty in reserved flaxseed meal. Preheat coconut oil in a frying pan. Fry tuna cakes until golden brown on each side (about 3-4 minutes per side on medium-high heat). Serve with mayo if desired.
Tuna has always been a staple in my pantry BUT in my low-carb pantry it is a must-have item. I really enjoyed this No Drain product and both recipes came out to our liking. If you would like to try No Drain tuna for yourself you can use Chicken of the Sea's webpage locator to find it in your area (print the coupon while you are there).
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