Tuna Cakes
This is one of those recipes that’s perfect for a weeknight dinner. It’s easy, quick, pretty healthy, and there’s not an easier protein to work with than canned tuna. No worries about forgetting to thaw meat from the freezer! I adapted this recipe from Alex Snodgrass (aka “The Defined Dish” on Instagram). My BFF Brittany gave me the cookbook for my birthday. I love her recipes, but she cooks a little bit healthier than I typically do- she’s an avid follower of Whole 30 (which I’ve never made it longer than 2 days on :/ ). I took her original recipe, spiced it up with jalapenos and red pepper flakes, added some panko breadcrumbs for added texture, and top mine with a lighter hollandaise sauce and capers. This is a crowd favorite!!
Serves 2
Adapted from “The Defined Dish” Tuna Cakes recipe in her latest cookbook
Prep Time: 10 minutes
Cook Time: ~20 minutes (if done in batches)
2 cans tuna, drained (can sub with canned salmon, fresh crab, etc).
¼ cup red bell pepper, chopped
1 jalapeno, chopped
¼ cup almond flour (can sub regular flour)
¼ cup panko breadcrumbs
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper
1 teaspoon curry powder
TOPPING
Hollandaise sauce
- ½ cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- Juice of one lemon
Capers, if desired
Flaky sea salt (I love Maldon salt)
1. Mix together all ingredients for the cakes in a small mixing bowl. Using clean hands, form into patties (I usually do 4 big cakes since it’s just me and William, but you could stretch this to serve 4 people with an extra can of tuna).
2. Heat 1 tablespoon of olive oil in a heavy bottom pan on medium heat until shimmery. Add in 2 cakes at a time (depending on size), cooking for about 3-4 minutes per side until golden. Repeat until all cakes are cooked.
3. Mix together the Greek yogurt, mayo, and lemon juice. Add salt/pepper to taste. Plate the tuna cakes and top with the hollandaise, capers (if desired), and a pinch of flaky sea salt. Enjoy!