Tuna Pancakes
Serves
2
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
For the tuna pancakes:
6.5 oz (185 g) can tuna, well-drained
2 large eggs, beaten
1 oz (30 g) green onions, finely chopped
1.6 oz (45 g) onion, finely diced
0.7 oz (20 g) red bell peppers or red chili pepper, seeds removed, finely diced
0.7 oz (20 g) green bell peppers or green chili pepper, seeds removed, finely diced
1 tbsp mayonnaise, optional
2 tsp all-purpose flour
¼ tsp sea salt
ground black pepper
1 tbsp olive oil
6.5 oz (185 g) can tuna, well-drained
2 large eggs, beaten
1 oz (30 g) green onions, finely chopped
1.6 oz (45 g) onion, finely diced
0.7 oz (20 g) red bell peppers or red chili pepper, seeds removed, finely diced
0.7 oz (20 g) green bell peppers or green chili pepper, seeds removed, finely diced
1 tbsp mayonnaise, optional
2 tsp all-purpose flour
¼ tsp sea salt
ground black pepper
1 tbsp olive oil
For the dipping sauce:
1 tbsp soy sauce
1 tbsp water
1 tbsp rice wine vinegar
2 tsp sugar
1 tbsp soy sauce
1 tbsp water
1 tbsp rice wine vinegar
2 tsp sugar
Nutrition
(Per Serving)
Calories
332
Fats
18 g
Protein
31 g
Carbs
12 g
Instructions
- Make the dipping sauce by whisking all the ingredients together in a small bowl. Set aside.
- Combine all the tuna pancake ingredients in a large bowl and mix well to combine.
- Preheat a skillet over medium-low heat and add a little olive oil to the pan. Scoop out the tuna mixture with a spoon and gently place it onto the pan (each spoonful makes one pancake).
- Cook the pancakes for 2 to 3 minutes, then flip them over and continue to cook for a further 2 to 3 minutes, or until golden brown and cooked through. They are ready when no egg liquid seeps out when gently pressing the mixture down with a spatula.
- Remove the pancakes from the pan and set aside. Repeat this process until all the mixture is used up, adding more olive oil to the skillet between each batch.
- Serve the pancakes with the prepared dipping sauce.