Calvert County Health Department Nutritionist, Bonnie Newlin, shows how to make “Nut Crusted Salmon (or Tuna) Cakes” .
Nut Crusted Salmon or Tuna Cakes
Crust
1/3 cup crushed nuts of any kind (cashews, almonds or pistachios)
Dash of salt
Tuna Cakes
8 oz tuna (canned salmon/chicken will work)
2 large eggs
1/2 breadcrumbs (or crackers of any kind)
1 1/2 tsp lemon juice
1 tbsp Dijon mustard (regular mustard works fine)
2 tbsp diced onion
1/2 tsp salt
1 tsp parsley
1 1/2 tsp oregano
1/4 tsp pepper
1/4 tsp red pepper flakes (or a dash of chili powder)
Cooking
2 tbsp oil (olive oil, avocado oil or canola oil work)
Directions
1. Crush nuts using a food processor (or put the nuts in a plastic baggie and use a clean spoon to whack them until crushed). Add the crushed nuts and dash of salt to a shallow dish. Set aside.
2. Place all tuna cake ingredients into a large bowl and mix using a fork.
3. Form mixture into 4 equal sized patties. Place cakes into the dish with crushed nuts and coat all sides.
4. Heat oil in a cast iron skillet to medium heat. Once hot, add cakes and cook about 3-4 minutes per side, until lightly browned and crispy (or use an air-fryer).
5. Enjoy!
Bonnie Newlin, MS, RD, LDN, CLT