Tuna Cakes

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These quick and easy tuna cakes pack in 13 grams of protein per patty! Add them to salads, serve them on buns, or enjoy them as-is.

Prep: 10

Cook: 20

Total: 30

Servings: cakes (1/3-cup size each)

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Ingredients

For the Avocado Tuna Cakes:

1 medium ripe avocado peeled and pitted
10 ounces solid white albacore tuna in water drained (look for wild caught)
¼ cup seasoned whole wheat bread crumbs
¼ cup finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon hot sauce plus additional to taste
½ teaspoon garlic powder
½ teaspoon kosher salt
1 large egg

Optional, for Serving:

Whole wheat hamburger buns toasted whole wheat bread, or a bed of mixed greens
Sliced avocado cheese, plain Greek yogurt or sour cream, cilantro, salsa

Instructions

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.

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.
TO REHEAT: Reheat the tuna cakes 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.)

Nutrition

Serving: 1tuna cakeCalories: 144kcalCarbohydrates: 8gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 51mgPotassium: 303mgFiber: 3gSugar: 1gVitamin A: 115IUVitamin C: 6mgCalcium: 18mgIron: 1mg