This recipe is related to my mackerel protein bread sandwich. Together, I think both recipes prove that you can bake your fishmeat into bread and end up with bready deliciousness, no problem ?
Fish bread is great because you don’t have to worry about your filling slushing about between your two slices of bread or soggying it up excessively. It’s messy and, well, I think it’s a fun way of eating stuff like mackerel and tuna. You basically just end up with a heavier bread that you can fill up with whatever while getting, in this case, that wonderful tunnaness that goes so well with mayo. You can add a few slices of tomato, some lettuce, and boom -> a phat sandwich.
Ingredients:
1/2 cup liquid egg whites
2 tablespoons superveg powder
1/8 cup pea protein
1/2 can tuna
Directions:
Blend together in a rectangular baking tray for ~15 minutes at 180 C (356 F)
Macros per two slices (sans the mayo):
265kcals
45g protein
17g carbos (1g sugars/4g fiber)
2g fat
