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Simple Tuna Cake Meal Prep
Have you ever tried making tuna cakes at home? They may seem a bit intimidating at first, but they’re actually quite easy since canned tuna is already cooked. Aka: you really can’t mess these up – so try them!
There’s something enjoyable and fun about frying up these lil’ babies into patty cake form. When my kids were toddlers and preschool age, I’d often make tuna cakes for lunch or snacks because it takes just a few minutes and there’s always tuna in the pantry. This was something they really really appreciated – and you know what?! Me too!
Tuna cakes are a satisfying and affordable nutrient-packed meal idea.
Totally tasty + protein packed + and EASIER than you might think!
Maybe you’re like me and have lots of canned tuna or salmon in the pantry? (Yep. This recipe works great with canned salmon too!)
Maybe you’re also looking for a FUN way to turn that canned fish into a super tasty, budget-friendly, and EASY lunch meal prep for your week ahead?
Tuna cakes are a delectable crowd-pleaser at my house – and truly SIMPLE to make!
Whether you like to eat them as finger food with dip, or with a fork over a salad – they’re a delightful little treat!
This recipe makes for a NUTRIENT-PACKED meal while also being easier on the budget. Serve alongside some cooked quinoa to make it a complete meal.
Lots of satisfying protein in each flavor-packed bite!
These are great when made with flaked leftover salmon instead of tuna if that’s what you have at home; So experiment and find your FAVORITE way to make ’em’!
Many of these ingredients are probably in your kitchen right now, which is the best type of recipe!
- 1 x 14.5oz can white beans, drained and rinsed well
- 2 x 5oz cans of wild albacore tuna packed in spring water, drained well
- 1 large egg, beaten
- 1 Tbsp Dijon mustard
- 2 tsps Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
- 2 Tbsps avocado oil or olive oil, divided
For the meal prep:
- 4 heaping cups of chopped romaine lettuce or arugula
- 2 cups cooked quinoa
- 1 small red onion, thinly sliced into rings
- 4 Tbsps plain Greek yogurt or unsweetened coconut yogurt
- 1 fresh lemon, cut into 4 wedges
Mash the beans with a fork.
Add in the tuna, flaking it really well with your fork.
Add the egg, mustard, and all of your seasonings. Stir really well to combine everything, then form into 12 cakes.
Heat 1 tablespoon of oil in a large skillet and cook half of your tuna cakes until golden on both sides, around 6-7 minutes in total (about 3 minutes per side).
Repeat with the remaining 1 Tbsps oil and tuna cakes.
To assemble for meal prep divide the romaine and quinoa equally among your meal prep bowls.
Top equally with tuna cakes, red onion, yogurt, and lemon wedges.
Keep refrigerated for up to 3 days.