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Crispy Tuna Cakes

Crispy Tuna Cakes

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Serves 1 (serving size: 2 tuna cakes, 2 cups arugula, and 1 tbsp. hummus)

Our tasty riff on crab cakes adds an unexpected layer of decadence to packaged tuna. Crisp and golden on the outside, and soft and flaky throughout, this protein-packed lunch comes together in just 15 minutes. Tuna is an excellent source of protein and heart-healthy omega-3 fatty acids. We use old-fashioned oats in place of breadcrumbs to sneak in some whole grains. For a little extra oomph, serve these cakes over a bed of greens with leftover Tahini Dressing.


  • 1/2 cup old-fashioned rolled oats
  • 1 large egg, lightly beaten
  • 1 (2.6-oz) pouch solid white tuna in water
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh chopped parsley, plus more for garnish
  • 1/2 teaspoon grated lemon rind
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons olive oil
  • 2 cups arugula
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon hummus

Nutritional Information

  • Calories 423
  • Fat 20g
  • Satfat 4g
  • Unsatfat 15g
  • Protein 30g
  • Carbohydrate 33g
  • Fiber 6g
  • Sodium 614mg
  • Calcium 9% DV
  • Potassium 11% DV
  • Sugars 2g
  • Added sugars g

How to Make It

Step 1

Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, tuna, mustard, 2 teaspoons parsley, lemon rind, salt, pepper, and garlic powder. Mix to combine.

Step 2

Fill a 1/3-cup dry measuring cup with tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.

Step 3

Heat oil in a large skillet over medium. Add tuna cakes to pan; cook 3 to 4 minutes on each side, until bottoms are golden.

Step 4

Arrange arugula on a plate. Toss with 1 tablespoon lemon juice. Place tuna cakes over arugula. Add hummus and remaining 1 tablespoon lemon juice. Garnish with chopped fresh parsley, if desired.

Watch the video: Cook With Me. Easy Tuna Patties and Sopita NEW


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