Healthy Tuna Cakes 🐟🥗
Crispy on the outside, tender on the inside—these protein-packed tuna cakes are loaded with veggies and baked (not fried) for a light yet satisfying meal. Perfect for salads, sandwiches, or snacks!
Ingredients (Makes 6 cakes)
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2 (5 oz) cans albacore tuna in water, drained
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1 large egg (or 1 flax egg for vegan)
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¼ cup whole wheat breadcrumbs (or almond flour for low-carb)
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2 tbsp plain Greek yogurt (or mayo for creamier texture)
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¼ cup finely diced bell pepper
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2 tbsp minced red onion
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1 tbsp Dijon mustard
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1 tsp lemon zest + 1 tbsp lemon juice
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1 tsp Old Bay seasoning (or paprika + garlic powder)
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¼ tsp salt + black pepper
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1 tbsp olive oil (for baking/frying)
For Serving:
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Lemon wedges
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Avocado crema (blend ½ avocado + 2 tbsp Greek yogurt + lime juice)
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Mixed greens
Instructions
1. Mix the Ingredients
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In a bowl, flake tuna with a fork.
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Add egg, breadcrumbs, yogurt, bell pepper, onion, mustard, lemon zest/juice, and spices. Mix gently (don’t overwork).
2. Shape the Cakes
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Form into 6 patties (½-inch thick). Chill for 15 mins (helps them hold shape).
3. Cook
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Bake: At 375°F (190°C) for 15 mins, flip, bake 5 more mins.
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Pan-fry: Heat oil in a skillet. Cook 3–4 mins per side until golden.
4. Serve
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Top with avocado crema and serve over greens or in a whole-grain bun.
Tips for Success
✔ Use high-quality tuna for the best flavor (look for MSC-certified).
✔ No breadcrumbs? Crushed oatmeal or quinoa works too.
✔ Meal prep: Freeze uncooked patties for up to 1 month.
Why You’ll Love These
✅ 20g protein per serving (keeps you full!).
✅ Budget-friendly and ready in 30 mins.
✅ Kid-approved: Great for lunchboxes (serve with ketchup or ranch).
Pair with: Roasted sweet potatoes or a cucumber salad.
Want spicy tuna cakes? Add ½ tsp cayenne or diced jalapeños! 🌶️
Need pescatarian options? Swap tuna for canned salmon or chickpeas. 😊