Simple Tuna Cake Meal Prep
Ingredients
- 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
Instructions
- Mash the beans with a fork and 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.
- Enjoy!
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