Healthy Tuna Cakes recipe (Protein Style) - www.platingpixels.com
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Healthy Tuna Cakes

Albacore canned tuna flavored with cilantro, lime, jalapeño, onion and pico de gallo salsa; served protein style over lettuce for a healthy back to school meal.
Course Seafood
Cuisine American, Seafood
Keyword easy tuna cakes, easy vegan cakes, tuna cakes paleo
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 4
Calories 232kcal
Author Plating Pixels

Ingredients

  • 3 (5-ounce) cans Solid White Albacore in water
  • cup panko crumbs
  • 1 large egg
  • ½ medium yellow onion diced
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro leaves
  • 1 tablespoon minced pickled jalapeño slices
  • 1 medium lime juiced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 5 leaves romaine lettuce
  • 1 cup pico de gallo salsa

Instructions

  • Drain the tuna by pressing it into a sieve, ensuring all the water has drained. 
  • Place drained tuna and all remaining ingredients except lettuce and pico de gallo in a large bowl. Stir together until well combined.
  • Use a half-cup measuring spoon to pack and form 4 or 5 tuna cake patties. Lightly grease and heat a large nonstick pan to medium-high heat. 
  • Add cakes to the pan and cook 3 minutes, or until bottom is lightly browned and a crust is formed. Carefully flip with a flat spatula and cook other sides until browned.
  • Removed tuna cakes and place one on each washed lettuce leave. 
  • Top with pico de gallo and garnish with extra cilantro before serving. 

Notes

  • Use the highest quality tuna possible (responsibly wild caught). I used Bumble Bee brand.
  • Don't like cilantro? Swap it for fresh parsley or basil
  • Adjust the spiciness by adding more or less jalapeño
  • Use a half cup measuring spoon to create equal sized patties
  • You can prep the tuna cakes in advance and keep them in the fridge (covered)
  • Carefully handling tuna cakes. Use a flat, large spatula to transfer to the pan, flip, and remove from pan.
  • Use a non-stick pan (lightly greased) so you can flip the tuna cakes easily
  • Have leftovers? store them in the fridge for up to 3 days or freeze in a suitable container.

Nutrition

Calories: 232kcal | Carbohydrates: 11g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 1285mg | Potassium: 628mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3505IU | Vitamin C: 8.6mg | Calcium: 70mg | Iron: 2.3mg