Tuna muffins

Name: Tuna muffins
Ingredients: 2 cans tuna in oil (240 g drained); 150 g cottage cheese; 1 small onion (70 g); 2 eggs; 1 teaspoon baking powder (4 g); 3 tablespoons oat flour (30 g); 1 tablespoon dried dill or 1 tablespoon chopped fresh dill; 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Fish - Tuna muffins by Carla O. - Recipia

Drain the tuna and cottage cheese well so the mixture doesn't get soggy; picnic tuna muffins bake for 40 minutes at 180°C. The eggs, dill and oat flour bind the mixture, and the muffins come out soft in the middle, with browned edges. I chop the onion very finely so it gets lost among the pieces of tuna. Preparation: 15 minutes. Cook time: 40 minutes. Total time: 55 minutes. Servings: 4. About 220 kcal and 25 g protein per serving.

Ingredients

2 cans tuna in oil (240 g drained)
150 g cottage cheese
1 small onion (70 g)
2 eggs
1 teaspoon baking powder (4 g)
3 tablespoons oat flour (30 g)
1 tablespoon dried dill or 1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Drain the tuna and cottage cheese well. Blend the cottage cheese until creamy. 2. Chop the onion as finely as possible. 3. Put the tuna, blended cottage cheese, onion, eggs, baking powder, oat flour and dill in a bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, then mix. 4. Spoon the mixture into the muffin tin. Put the tin in the oven preheated to 180°C and bake for about 40 minutes, until browned and set in the middle.

Notes

Tuna in oil gives a more pronounced flavor, while tuna in its own juice makes the mixture less rich; both work well. If the cottage cheese is very wet, leave it to drain in a sieve before blending. The muffins can be baked a few hours ahead and stored in a sealed container in the refrigerator for up to 3 days. A simple green salad goes well on the side. For a gluten-free version, choose certified gluten-free oat flour; the muffins contain fish, dairy and eggs.