Tuna cakes are easy, affordable and nutritious. They are substantial and filling. Tuna cakes are the perfect meatless weeknight dinner!
I make these tuna cakes for dinner about once a week. They are an excellent option for those nights when you just don’t feel like cooking an elaborate meal.
We are a family of four. Two of us love fish, one of us tolerates them, and the Picky Eater won’t touch them. But she loves these tuna cakes!
Tuna cakes are easy, affordable and nutritious. They are substantial and filling.
I like to serve these tuna patties with a side of a big green salad. It’s the perfect meatless-yet-low-carb dinner!
- 2 (4 oz) cans tuna in water, well-drained
- ½ cup quick-cooking oats, or almond flour
- 2 large eggs, lightly beaten
- ½ cup plain Greek yogurt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped fresh parsley
- 2 tablespoons olive oil for frying
- In a medium bowl, use a fork to mix together the tuna, oats or almond flour, eggs, yogurt, salt, pepper and parsley.
- Heat the olive oil in a large nonstick skillet over medium heat, about 4 minutes.
- Measuring ¼ cup of the mixture for each cake, fry the tuna cakes 2-3 minutes on each side, until golden brown. Serve immediately.
Calories 250; fat 18g; saturated fat 3g; carbs 5g; sugars 0g; sodium 484mg; fiber 2g; protein 19g.