Shelf-stable ingredients are the inspiration for this healthy recipe. Canned tuna and white beans come together in this healthy and tasty patty that’s gluten free and dairy free.

I travel a lot and I like to eat fresh, healthy food.

You wouldn't think either statement would be a problem, but when I come home from a trip, usually late at night, there's nothing fresh in the house. Then the next day, I'm busy playing catch up from being away, so menu planning and going to the grocery store doesn't always happen right away.

That's why I like to keep a few shelf-stable ingredients in the house for post-travel meals like tuna fish and white beans.

Tuna is such an easy thing to keep in the kitchen for a spontaneous meal.

Sometimes I eat tuna straight up with just a fork. Or I’ll throw it on lettuce for a quick and easy salad.

This time, I decided to bring together to shelf-stable ingredients for these more creative gluten free white bean tuna cakes.

The white beans do a good job of holding everything together, but I threw in a Chia egg for a little extra heft.

Now I can make a stack of these white bean tuna cakes, freeze them, and throw one in the toaster oven when I come home from a trip.

I think guacamole makes everything better so I like it with a dollop thrown on top.

I’ll eat the white bean tuna patty straight up or wrap it in a lettuce leaf for a great gluten free, dairy free meal I can enjoy before or after any trip!

White Bean Tuna Cakes - gluten free and dairy free with guacamole on top

White Bean Tuna Cakes {Gluten Free, Dairy Free}

Makes 6 - 4" patties

Ingredients

1 tablespoon of chia seeds
15 ounce can white beans
2 - 5 ounce cans tuna
2 tablespoons green onion, diced
3 tablespoons fresh cilantro, de-stemmed and finely chopped
1/2 lemon - juice and zest
1/8 teaspoon celery salt
1/8 teaspoon garlic powder

Instructions

Preheat oven to 350.
Place the chia seeds in a small bowl and cover with 3 tablespoons of water and allow to sit in the refrigerator for 15 minutes.
Drain and rinse the white beans and place in a large glass bowl. Mash until the beans are broken, but still chunky. Add the tuna, green onions, cilantro, lemon, celery salt and garlic powder to the bowl and mix until combined. Once the chia "egg" is set, combine with the other ingredients.
Grease large muffin tins and evenly divide mixture into cups. Cook in the oven until set, approximately 20 minutes for 4" patties. Remove from oven and allow to cool on an oven rack.
Enjoy wrapped in a lettuce leaf and topped with avocado sauce (recipe here).