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This hearty tuna cake recipe has become my weeknight dinner savior when I need something protein-packed and delicious without spending hours in the kitchen. The combination of creamy avocado and flaky tuna creates patties that are both satisfying and nutritious.
I first created these tuna cakes during a particularly busy work week when I needed quick healthy meals. My family was skeptical at first but they've since become one of our most requested dinners especially on evenings when we're rushing between activities.
Ingredients
- Ripe avocado: Provides creaminess and healthy fats while binding everything together
- Wild caught albacore tuna in water: Delivers lean protein and a clean ocean flavor
- Seasoned whole wheat bread crumbs: Add texture and help form perfect patties
- Red onion: Brings a mild sharpness that balances the richness of avocado
- Fresh cilantro: Contributes brightness and color
- Lime juice: Adds acidity that enhances the tuna flavor
- Hot sauce: Kicks up the flavor without overwhelming the other ingredients
- Garlic powder: Provides depth without the harshness of fresh garlic
- Kosher salt: Enhances all the flavors throughout the mixture
- Large egg: Works as the essential binder that keeps everything together
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 400°F and prepare your baking sheet with a light coating of cooking spray. This temperature creates the perfect balance of crispy exterior while keeping the inside moist.
- Create The Base:
- In a large mixing bowl mash the avocado just until creamy but still with some texture. This partial mashing creates pockets of avocado throughout the cakes which adds moisture and richness.
- Combine Ingredients:
- Add tuna bread crumbs red onion cilantro lime juice hot sauce garlic powder salt and egg to the mashed avocado. Mix everything gently until combined but not overmixed. Some clumps are actually desirable here as they create texture in the finished cakes.
- Form The Patties:
- Using about 1/3 cup of mixture for each portion form 6 evenly sized patties. Press them firmly but gently to ensure they hold together during baking. Making them all the same size ensures even cooking.
- Bake To Perfection:
- Arrange patties on your prepared baking sheet with at least an inch between them for proper air circulation. Bake for 10 minutes then carefully flip each cake and continue baking for about 10 more minutes until the exterior becomes lightly crisp and golden.
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The avocado in this recipe completely transformed my view of tuna cakes. Before discovering this combination I found most tuna patties to be dry and bland. The first time I added ripe avocado to the mix my family commented on how restaurant quality they tasted. Now we joke that our local seafood restaurant should be asking for my recipe not the other way around.
Storage Tips
These tuna cakes maintain their texture best when eaten fresh but can be stored in an airtight container for up to two days in the refrigerator. The avocado will cause some natural darkening but this doesn't affect the flavor. When reheating avoid the microwave which can make them soggy. Instead heat a nonstick pan with a tiny bit of oil over medium heat and warm them for about 2 minutes per side until heated through. This restores some of the exterior crispness that makes them so enjoyable.
Ingredient Swaps
If you're looking to make these tuna cakes even healthier or adapt them to dietary restrictions there are several easy swaps. Replace the bread crumbs with almond flour or ground oats for a gluten free version. Not a fan of cilantro? Italian parsley works beautifully as an alternative. For a dairy free topping skip the Greek yogurt and use avocado cream instead by blending additional avocado with lime juice and a splash of water. You can even substitute canned salmon for the tuna if you prefer the flavor or have it on hand.
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Serving Suggestions
These versatile tuna cakes shine in multiple serving styles. For a complete meal serve them on toasted whole grain buns with sliced tomato lettuce and a dollop of Greek yogurt mixed with lime juice. For a lighter option place them atop a bed of mixed greens with cherry tomatoes cucumber and a light vinaigrette. They also pair wonderfully with roasted sweet potatoes and steamed vegetables for a colorful nutrient dense plate. For an appetizer version make smaller patties and serve with a sriracha mayo dipping sauce.
Frequently Asked Questions
- → How do I know when the tuna cakes are done cooking?
The tuna cakes are done when the outsides are lightly crisp and golden brown, and they feel firm when gently pressed. This typically takes about 20 minutes total (10 minutes on each side) in a 400°F oven.
- → Can I make these tuna cakes ahead of time?
Yes, you can prepare the mixture ahead of time and refrigerate it for up to 24 hours before forming patties and baking. You can also fully cook the patties and store them in the refrigerator for up to 2 days, reheating them in a lightly oiled skillet over medium heat.
- → How can I serve these tuna cakes?
These versatile tuna cakes can be served multiple ways: on whole wheat buns as sandwiches, over a bed of mixed greens as a salad topper, or simply on their own with toppings like sliced avocado, cheese, Greek yogurt, or salsa.
- → Can I freeze these tuna cakes?
While not specifically mentioned in the recipe, tuna cakes generally freeze well. Cook them completely, cool to room temperature, then wrap individually and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in a skillet or oven until warmed through.
- → Can I use canned salmon instead of tuna?
Yes, canned salmon would work as a substitute for tuna in this recipe. Use the same amount (10 ounces) of drained canned salmon and follow the recipe as written. The flavor profile will be different but equally delicious.
- → How can I make these tuna cakes spicier?
To increase the heat level, add more hot sauce to taste, include diced jalapeños or a pinch of cayenne pepper in the mixture, or serve with a spicy salsa or hot sauce on the side.