These fish cakes with old bay remoulade are the perfect appetizer to start off your next party or get-together. Canned tuna is a pantry staple, and can be an easy and affordable way to add seafood into any dish.
| 2-5 oz. cans tuna, drained | |
| 1 egg | |
| 1/2 cup almond meal | |
| 2 Tbsp. grated Parmesan cheese | |
| 2 Tbsp. Old Bay seasoning, divided | |
| 1 Tbsp. Dijon mustard | |
| 2 Tbsp. fresh lemon juice, divided | |
| 1 Tbsp. fresh parsley, chopped | |
| Salt and pepper, to taste | |
| 2 cups spinach | |
| 1 tsp. olive oil | |
| 1/2 tsp. garlic powder | |
| 1/4 cup nonfat Greek yogurt | |
| 1 tsp. relish |
Recipe developed by Raquel Redmond, RDN, of Sincerely Nourished
| 1. | Combine drained tuna, egg, almond meal, Parmesan, 1 Tbsp. of Old Bay, Dijon, 1 Tbsp. of lemon juice and parsley in a bowl. Season with a pinch of salt and pepper. Stir to combine. |
| 2. | Make 2 inch patties and set aside. |
| 3. | In a medium pan (or cast iron) heat olive oil over medium heat. |
| 4. | Once oil is hot place patties in the pan. Cook about 2-3 minutes on each side until golden brown. |
| 5. | Let cool on a paper towel to drain excess oil. In a small pan heat olive oil over medium heat. |
| 6. | Add spinach, salt and pepper and garlic powder. Saute until wilted. |
| 7. | Remove from heat and set aside. |
| 8. | In a small bowl, combine Greek yogurt, Old Bay, relish and lemon juice. |
| 9. | Layer fish cakes with spinach and Old Bay remoulade. |
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