Spring Sandwich
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Baked Tuna Nuggets
Serves4
Prep Time15 min
Bake Time
25 min
Time to Table40 min
These perfect family-friendly nuggets are kid-satisfying and parent-approved. Go on, enjoy a few minutes of yum-induced silence.
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USED IN THIS RECIPE
Ingredients
3 (170 g) cans CLOVER LEAF® Chunk Light Skipjack Tuna in Water
2 Eggs
1 ¼ cup Plain breadcrumbs, divided
1 tbsp Lemon juice
1 tsp Onion powder
1/8 tsp Sea salt
1/8 tsp White pepper
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl combine tuna, eggs, ½ cup breadcrumbs, lemon juice, onion powder, salt and pepper.
- Portion out 1-2 tablespoons and use your hands to form into nuggets.
- Put remaining ¾ cup breadcrumbs in a small bowl and press breadcrumbs onto each side of each nugget until coated.
- Place nuggets on prepared baking sheet and bake for 12 minutes.
- Remove nuggets from oven, flip over each nugget with tongs and return to oven to bake 12-15 more minutes until golden and cooked to an internal temperature of 165°F.
Here’s a great side-dish to go with your tuna nuggets.
BUTTERNUT SQUASH
1 Butternut Squash
1 1/2 tbsp extra-virgin olive oil
1 1/2 tbsp pure maple syrup
3/4 tsp ground cinnamon
2 tsp sea salt
- Preheat oven to 400°F.
- Line one baking sheet with parchment paper and toss together butternut squash, oil, maple syrup, cinnamon and sea salt.
- Place in oven and bake for 35-45 minutes, stirring once.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 270 | |
| Fat | 4.5 g | 6% |
| Saturated Fat | 1 g | |
| Trans | 0 g | |
| Saturated + Trans | 5% | |
| Carbohydrate | 25 g | |
| Fibre | 2 g | 7% |
| Sugars | 2 g | 2% |
| Protein | 29 g | |
| Cholesterol | 125 mg | |
| Sodium | 600 mg | 26% |
| Potassium | 300 mg | 6% |
| Calcium | 75 mg | 6% |
| Iron | 3 mg | 17% |
