Description
These Tuna Cakes are a healthy, flavorful, and easy-to-make dish featuring ripe avocado, wild-caught albacore tuna, and a blend of fresh herbs and spices. Baked to perfection with whole wheat bread crumbs for a lightly crisp exterior, they make a delicious protein-packed meal perfect for lunch or dinner, served on whole wheat buns or a bed of greens.
Ingredients
Main Ingredients
- 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
For Serving
- Whole wheat hamburger buns (or toasted whole wheat bread, or a bed of mixed greens)
- Sliced avocado, cheese, plain Greek yogurt or sour cream, cilantro, salsa (optional toppings)
Instructions
- Preheat oven: Preheat the oven to 400 degrees Fahrenheit and lightly coat a baking sheet with cooking spray to prevent sticking.
- Mix ingredients: In a large mixing bowl, lightly mash the peeled and pitted avocado. Then add the drained tuna, seasoned whole wheat bread crumbs, finely chopped red onion, chopped fresh cilantro, freshly squeezed lime juice, hot sauce, garlic powder, kosher salt, and the egg. Mix the ingredients together until they are fairly well combined, allowing for a slightly clumpy texture for better cake consistency.
- Form patties: Divide the mixture into 6 equal portions and shape each into a patty. Arrange the patties evenly spaced on the prepared baking sheet.
- Bake first side: Bake the patties in the preheated oven for 10 minutes, allowing them to cook through and begin forming a crust.
- Flip and finish baking: Carefully flip each tuna cake and continue baking for an additional 10 minutes, or until the outsides are lightly crisp and the cakes are fully cooked through.
- Serve warm: Remove from the oven and serve the tuna cakes warm on whole wheat hamburger buns, toasted bread, or a bed of mixed greens. Add optional toppings such as sliced avocado, cheese, plain Greek yogurt or sour cream, cilantro, and salsa to enhance flavor.
Notes
- Using wild-caught albacore tuna enhances flavor and nutritional value.
- Seasoned whole wheat bread crumbs add fiber and a subtle savory taste.
- Adjust hot sauce quantity to your preferred spice level.
- These tuna cakes can be served as sandwiches or as protein on a salad.
- For a gluten-free version, substitute bread crumbs with gluten-free alternatives.
- Leftovers keep well refrigerated for up to 2 days and can be reheated in the oven for best texture.
