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Low Carb Tuna Cakes

Ingredients

Tuna Fish Salad

  • 225 ml mayonnaise or sour cream
  • 4 celery stalks
  • 125 ml dill pickles, chopped
  • 225 g tuna in olive oil
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • salt and pepper, to taste

Toppings

  • 300 g shredded cheese
  • ¼ teaspoon cayenne pepper or paprika powder

For serving

  • 150 g leafy greens
  • olive oil

Oopsie bread (makes 6-8)

  • 3 eggs
  • 120 g cream cheese
  • 1 pinch salt
  • ½ tablespoon ground psyllium powder
  • ½ teaspoon baking powder

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the salad ingredients well.
  3. Place the bread slices on a baking sheet lined with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top.
  4. Add some paprika powder or cayenne pepper.
  5. Bake in oven until the cheese has turned a nice color, about 15 minutes. Serve the sandwich with some leafy greens drizzled with olive oil.

Oopsie bread (makes 6-8)

  1. Preheat the oven to 300°F (150°C).
  2. Separate the egg yolks into one bowl and the egg whites into another.
  3. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  4. Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder. (This makes the Oopsie more bread-like).
  5. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  6. Put 8 oopsies on a parchment-lined baking tray.
  7. Bake in the middle of the oven for about 25 minutes – until they turn golden.

 

Tip!

Break from tradition and swap out tuna for canned salmon or chicken.