Tasty Tuna Nuggets
Prepare a nutritious alternative to fast food chicken nuggets that will please the whole family. Double the batch and freeze the extra to have a quick and easy supper at the ready.
| Serves/Makes: | 4-6 nugget |
| Preparation Time: | 10 Minutes |
| Cook Time: | 20 Minutes |
| Time to Table: | 30 Minutes |
Tasty Tuna Nuggets Ingredients
| 2 cans (170 g each) | Clover Leaf Skipjack Flaked Light Tuna in Water, drained |
| 2 | green onions, finely chopped |
| 1 cup (250 mL) | cooked brown rice |
| 1/2 cup (125 mL) | shredded Cheddar cheese |
| 1/4 cup (50 mL) | sweet pickle relish or finely chopped pickle |
| 2 | egg yolks |
| 1/2 tsp (2 mL) | salt |
| 3 tbsp (45 mL) | all-purpose flour |
| 2 cups (500 mL) | corn flakes, very finely crushed |
| Ketchup or plum sauce (optional) |
Preparation
- Blend the tuna, green onion, rice, cheese, relish, egg and salt until well combined. Stir in the flour. Gently press the tuna mixture into 24 small, equal-sized nuggets. (If needed, add up to 1 tbsp (15 mL) extra flour to help the mixture hold together.) Coat each nugget in the crumbs. Discard any leftover crumbs.
- Preheat the oven to 375°F (180°C) . Spread the nuggets out in a single layer on a baking sheet lined with parchment paper. Bake, turning once, for 20 minutes or until browned. Serve with ketchup or plum sauce (if using) for dipping. Makes 4 to 6 servings.
- Tips:
- Nuggets can be formed and frozen, unbaked, on a parchment-paper-lined baking sheet. Once firm; transfer to an airtight container or zip-top bag and reserve in the freezer until ready to use. Bake as directed above.
- For a yogurt-dill dipping sauce, combine 1/2 cup (125 mL) plain yogurt with 1 tbsp (15 mL) honey mustard and 1 tsp (5 mL) each grated lemon zest and dried dillweed.
Nutrients Per Serving
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CLAIMS PER SERVING- Source of Vitamin A - Good Source of Vitamin C - Source of Calcium - Good Source of Iron |
