My kids walk through the door after school, STARVING.
Here's a great snack (or lunch box friendly main course) that I make ahead and have stashed in the fridge or freezer for quick re-heating. High in protein and low in carbs with an unexpected Mediterranean twist on seasoning, these Tuna Snack Cakes are healthy for all kids, but especially kids who have health issues like eczema or diabetes.
1 jar Trader Joe’s Green Olive Tapenade
4 drained cans of Tuna
6 eggs, beaten
6 chopped artichoke hearts (I used Costco brand)
½ C grated Sheep’s Romano Cheese
1 cup slivered baby kale
Place all ingredients into a large mixing bowl, stir until blended. Spoon into muffin tins. If desired, top with a drizzle of yellow mustard and additional grated cheese. Bake for 23-25 minutes or until brown at edges and firm and slightly raised in the center.
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| Mediterranean Tuna Snack Cakes |
Mediterranean Tuna Snack Cakes
Heat oven to 3751 jar Trader Joe’s Green Olive Tapenade
4 drained cans of Tuna
6 eggs, beaten
6 chopped artichoke hearts (I used Costco brand)
½ C grated Sheep’s Romano Cheese
1 cup slivered baby kale
Place all ingredients into a large mixing bowl, stir until blended. Spoon into muffin tins. If desired, top with a drizzle of yellow mustard and additional grated cheese. Bake for 23-25 minutes or until brown at edges and firm and slightly raised in the center.
If you don't have Trader Joe's Green Olive Tapenade, I recommend chopping olives, celery, onions, and/or sundried tomatoes and adding a little lemon juice as a replacement. Capers are also great in this recipe.
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