2cansChicken of the Sea EZ-Open Solid White Albacore Tuna in Water(5 ounce cans), drained
1/4cupseasoned whole wheat bread crumbs
1/4cupfinely chopped red onion
2tablespoonsfinely chopped fresh cilantro
1tablespoonfreshly squeezed lime juice
1teaspoonhot sauceplus additional to taste
Optional, for Serving:
Whole wheat hamburger bunstoasted whole wheat bread, or a bed of mixed greens
Sliced avocadocheese, plain Greek yogurt or sour cream, cilantro, salsa
Preheat the oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbs, red onion, cilantro, lime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined. (It's ok if the mixture is a little clumpy.)
Form into 6 patties, then arrange the patties on the prepared baking sheet. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through, about 10 additional minutes. Enjoy warm.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a lightly oiled skillet over medium heat.
If you'd like to make the recipe gluten free, use gluten-free bread crumbs. You could also swap ground gluten-free rolled oats. (I haven't tried either, but I think both would work nicely.)