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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: blended together and baked in a rectangular baking tray for ~ 15 minutes at 180 C (356 F):
1/2 cup of liquid egg whites (110g)
2 tbsp of superveg powder (16g)
1/8 cup of pea protein (20g)
1/2 can of tuna (95g)
Macros per two slices (sans the mayo): 265kcals, 45g protein, 17g carbos (1g sugars), 2g fat and 4g fiber!