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Tuna CakesTuna Cakes
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 8 tuna cakes
  • 2 (4 oz) cans tuna in water, well-drained
  • ½ cup quick-cooking oats, or almond flour
  • 2 large eggs, lightly beaten
  • ½ cup plain Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chopped fresh parsley
  • 2 tablespoons olive oil for frying
  1. Heat the olive oil in a large nonstick skillet over medium heat, about 4 minutes.
  2. Measuring ¼ cup of the mixture for each cake, fry the tuna cakes 2-3 minutes on each side, until golden brown. Serve immediately.
Nutrition info for 2 tuna cakes made with almond flour instead of oats:
Calories 250; fat 18g; saturated fat 3g; carbs 5g; sugars 0g; sodium 484mg; fiber 2g; protein 19g.
Nutrition Per Serving
Serving size: 2 tuna cakes; Calories: 208; Fat: 12g; Saturated fat: 3g;Carbohydrates: 8g; Sugar: 0g; Sodium: 479mg; Fiber: 1g; Protein: 18g

I need to try this for an easy meal, can also add  cheese to make it a melt.

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