Tuna Cakes
Prep and Cool time: 
Cook time: 
Total time: 
Yield: 8 tuna cakes
  • 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
  1. In a medium bowl, use a fork to mix together the tuna, oats or almond flour, eggs, yogurt, salt, pepper and parsley.
  2. Heat the olive oil in a large nonstick skillet over medium heat, about 4 minutes.
  3. Measuring ¼ cup of the mixture for each cake, fry the tuna cakes 2-3 minutes on each side, until golden brown. Serve immediately.
Nutrition info for 2 tuna cakes made with almond flour instead of oats:
Calories 250; fat 18g; saturated fat 3g; carbs 5g; sugars 0g; sodium 484mg; fiber 2g; protein 19g.
Nutrition Per Serving
Serving size: 2 tuna cakes; Calories: 208; Fat: 12g; Saturated fat: 3g; Carbohydrates: 8g; Sugar: 0g; Sodium: 479mg; Fiber: 1g; Protein: 18g
Recipe by Healthy Recipes at https://healthyrecipesblogs.com/2012/03/12/tuna-cakes/