With so many fish in the sea, how can you choose just one? Well, you have to follow your heart. Thanks to its high concentration of omega-3 fatty acids, tuna is a total heart throb. While it usually gets topped over salads, sandwiches and saltines, tuna should not be overlooked for one beachside seafood favorite. Leaving crab buried in the sand, these tuna cakes offer much more flavor, more heart-healthy fatty acids and a more subtle serving of veggies. In other words, tuna cakes are a mighty fine catch!
Makes 16 tuna cakes
Macros per 2 cakes: 206 calories | 10.2 g protein | 27.1 g carbs | 6.6 g fat | 3.6 g sugar | 2.6 g fiber
Ingredients
1 egg
3 Tbsp. plain coconut yogurt
Juice of 1 lime (about 2-3 Tbsp.)
1 zucchini, shredded
1 can (5 oz.) tuna, rinsed and drained
1 cup dry couscous, cooked according to package
1/3 cup whole wheat flour
1 cup frozen corn, thawed
1/3 cup sun-dried tomatoes, diced
1/4 cup scallions, diced
Salt & pepper, to taste
Olive oil for cooking (about 3 Tbsp., divided)
Directions
- In a large bowl, whisk together egg, yogurt and lime juice.
- Using towels, squeeze out excess water from shredded zucchini.
- Add zucchini, tuna, couscous, flour, corn, tomatoes, scallions and salt and pepper to egg-yogurt mixture. Stir until well combined.
- Using your hands, scoop up about 1/4 cup mixture and form a ball. Repeat about 16 times, or until all the mixture is gone. Set aside.
- In a large saucepan over medium heat, add 1 tablespoon olive oil. Place 6 balls in saucepan and use a spatula to gently flatten each one.
- Cook tuna cakes 3-5 minutes per side, or until a golden crust forms and cakes can hold their shape. Remove from heat and repeat until all tuna cakes are cooked.
- Let tuna cakes cool before serving.