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
Calcium 9% DV
Potassium 11% DV
Added sugars g
How to Make It
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.
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.
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.
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.
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