Baked Tuna Nuggets with Maple Butternut Squash
Prep Time: 30 mins | 4 Servings
Kids are finicky little creatures, especially with food. But after some trial and error, we’ve finally concocted the perfect family-friendly meal that hits home with everyone in your household, from little Leon to great uncle Larry. Introducing the kid-satisfying, great-uncle-Larry-approved baked tuna nuggets with maple butternut squash recipe. Go on, enjoy a few minutes of yum-induced silence.
- 1 Butternut Squash
- 1 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp pure maple sugar
- 2 tsp kosher salt
- 3/4 tsp ground cinnamon
- 3 (5oz) cans Bumble Bee® Chunk Light Tuna
- 2 eggs
- 1 ¼ cup plain bread crumbs, divided
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- 1/8 teaspoon white pepper
Preheat oven to 400°F and line one baking sheet with parchment paper and have a second baking sheet.
On plain baking sheet toss together butternut squash, oil, maple syrup, cinnamon and sea salt.
Put butternut squash in oven and bake for a total of 35-45 minutes, stirring once.
In a large bowl combine Bumble Bee Tuna, eggs, ½ cup breadcrumbs, lemon juice, onion powder, salt and pepper.
Portion out 1-2 tablespoons and use your hands to form into nuggets.
Put remaining ¾ cup bread crumbs in a small bowl and press breadcrumbs onto each side of each nugget until coated.
Place nuggets on prepared baking sheet and bake for 12 minutes.
Remove nuggets from oven, flip over each nugget with tongs and return to oven to bake 12-15 more minutes until golden and cooked to an internal temperature of 165°F.