Tuna Cakes
Canned tuna is under utilized and has a bad rap. This recipe will totally change your mind and give you a fresh take on canned tuna!
Servings: 6 cakes
Equipment
Ingredients
- 1 egg
- 1 tablespoon parsley finely chopped
- ¼ cup (50 g) plain Greek yogurt
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay
- ½ teaspoon hot sauce
- Zest from one lemon
- 15 ounces (425 g) canned tuna about 1 pound drained
- ⅔ cup (40 g) saltine cracker crumbs
- Lemon wedges for serving
Instructions
- Preheat oven to 450 °F (232 °C)
- In a large bowl stir together egg, parsley, yogurt, Dijon, Worcestershire, Old bay, hot sauce and lemon zest.1 egg, 1 tablespoon parsley, ¼ cup plain Greek yogurt, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon Old Bay, ½ teaspoon hot sauce, Zest from one lemon
- Add tuna and saltine cracker crumbs. Fold gently to combine.15 ounces canned tuna, 2/3 cup saltine cracker crumbs
- Line a baking sheet with parchment paper. Using a 1/3 cup measuring cup, scoop out some tuna mixture. Press the mixture into the measuring cup lightly to form a patty. Invert the patty onto the baking sheet. Repeat to make 6 patties.
- Bake at 450 °F (232 °C) for 12-14 minutes until golden brown. Serve with lemon wedges.
Nutrition
Serving: 1 cake | Calories: 115 kcal | Carbohydrates: 7 g | Protein: 17 g | Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 53 mg | Sodium: 317 mg | Potassium: 174 mg | Fiber: 1 g | Sugar: 1 g
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