Tasty Tuna Nuggets

Makes6 nuggets
Prep Time10 min
cook Time 20 min
Time to Table30 min

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.


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)


  1. 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.
  2. 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.
  3. Tips:
    1. 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.
    2. 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.


per serving
% Daily
Fat6 g9%
Saturated Fat2.5 g
Trans Fat0 g
Saturated + Trans13%
Cholesterol100 mg
Sodium530 mg22%
Carbohydrate21 g7%
Fibre1 g4%
Sugar1 g
Protein19 g
Vitamin A10%
Vitamin C15%

Claims per serving

Source of Protein Source of Vitamin A
Good Source of Vitamin C Source of Calcium
Good Source of Iron 

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