When I was a girl, my mom would make that 1970s ladies’ magazine classic, “salmon croquettes.” Kind of like a poor man’s crab cake, this dish used the newly available ingredient, canned salmon. This tuna muffin recipe made me think of it. I snatched it out of my Facebook group.
Super-easy and it was getting rave reviews! Of course, I cannot leave a recipe like this ALONE.
First I substituted half a small avocado, mashed, for the mayo.
And then, I added a tablespoon of dijon mustard to give it all a little kick.
Finally I ditched the salt and instead incorporated pre-cooked BACON to provide the salty element, and a tablespoon of chopped in onion for a bit of extra acidity.
I used Trader Joe’s “Fiesta” cheese, a three cheese blend. And it was lovely.
I used cupcake liners in the muffin tin to make them a bit easier to handle.
The next level of this would be to substitute canned salmon for the tuna. Since everyone is looking for some easy meals to whip up for lunches and super-quick dinners, this one fills the bill nicely. The whole recipe has 8 net carbs! Divided into five muffins as I did, that’s about 3 carbs per muffin. I only used 1 egg in this and it held together fairly well, but I think it needs a bit more tweaking to get the flavor up and the carbs down. This would be good with a fresh green salad.
Once again. I ate the evidence. 🙂 When I move to the salmon version, I’ll post pics.