These simple tuna cakes are the perfect way to jaz up canned tuna and have a delicious meal on the table in no time.
For the passed month a group of friends and I have been enjoying awesome Saturday nights in; partaking in delicious food, great films, and oaky red wine. Our group dates so far have consisted of fondue night, gourmet hot dogs, awards shows, and Woody Allen…it’s been awesome!
A couple weekends ago my friend Pegah, one of the super fit members of the fantastic foursome, told us that she’s a pescatarian. She enjoys all types of fruits and veggies and her main source of animal protein is fish. This got me thinking about what I would eat if I gave up beef and chicken and I decided to come up with a recipe that would make weekday fish meals easy and delicious.
This recipe is for you, Pegs!…and anyone else who wants to eat great and look awesome!Print
simple tuna cakes
Quick, delicious tuna cakes for a healthy mid week lunch.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 10
- 2 Tbsp olive oil
- 1/2 yellow onion (diced)
- 3 stalks celergy (diced)
- 1/4 C grated parmesan cheese
- 2 whole eggs
- 2-5oz cans tuna (drained) I prefer tuna packed in olive oil but you can use whatever you enjoy.
- Heat 1 Tbsp olive oil in a large nonstick skillet.
- Add the diced onions and cook until translucent (about 4 minutes over medium high heat).
- Add the diced celery to the onions and cook another 8 minutes.
- While the onions and celery are cooking, mix the tuna, parmesan, and eggs in a large bowl.
- Add the cooked onion and celery to the tuna mixture and combine thoroughly with a fork.
- Use a 1/4 C measuring cup to scoop portion out tuna patties.
- Heat the remaining 1 Tbsp of olive oil over medium high heat and cook the tuna cakes (about 5 minutes on each side) until golden brown.
- Remove the cooked tuna cakes from the pan and place on top of a paper bag to soak up excess oil.
- Serve the tuna cakes over a bed of lettuce with a spritz of fresh lemon juice and enjoy!
- Tip: cook up several tuna cakes over the weekend and keep in the fridge for a quick protein source for healthy lunches.