Avocado Tuna Cakes (Printer-Friendly)
Protein-rich avocado tuna patties perfect for salads, sandwiches, or enjoying on their own. Ready in just 30 minutes!
# What You’ll Need to Cook:
→ For the Avocado Tuna Cakes
01 -
1 medium ripe avocado, peeled and pitted
02 -
10 ounces solid white albacore tuna in water, drained (wild caught preferred)
03 -
¼ cup seasoned whole wheat bread crumbs
04 -
¼ cup finely chopped red onion
05 -
2 tablespoons finely chopped fresh cilantro
06 -
1 tablespoon freshly squeezed lime juice
07 -
1 teaspoon hot sauce, plus additional to taste
08 -
½ teaspoon garlic powder
09 -
½ teaspoon kosher salt
10 -
1 large egg
→ Optional, for Serving
11 -
Whole wheat hamburger buns, toasted
12 -
Whole wheat bread
13 -
A bed of mixed greens
14 -
Sliced avocado
15 -
Cheese
16 -
Plain Greek yogurt or sour cream
17 -
Cilantro
18 -
Salsa
# Steps to Prepare:
01 -
Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray.
02 -
In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbs, red onion, cilantro, lime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined. (It's ok if the mixture is a little clumpy.)
03 -
Form the mixture into 6 patties, then arrange the patties on the prepared baking sheet.
04 -
Bake the patties for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through, about 10 additional minutes. Serve warm.
# Extra Cooking Tips:
01 -
To store tuna cakes, keep leftovers in an airtight container in the refrigerator for up to 2 days.
02 -
Reheat the tuna cakes in a lightly oiled skillet over medium heat.
03 -
To make the recipe gluten-free, use gluten-free bread crumbs or swap them with ground gluten-free rolled oats.