Our tasty riff on crab cakes adds oomph to omega-3-rich pouched tuna. For extra flavor, drizzle with any remaining All-Purpose Tahini Dressing you have on hand. We use old-fashioned rolled oats in place of breadcrumbs to sneak in some whole grains.

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
10 mins
total:
15 mins
Yield:
Serves 1 (serving size: 2 tuna cakes, 2 cups arugula, and 1 tbsp. hummus)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

423 calories; fat 20g; saturated fat 4g; protein 30g; carbohydrates 33g; fiber 6g; sodium 614mg; sugars 2g.
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