I know, this title may make you think…huh? But stick with me here as I promise these are a tasty treat! While I am still maintaining a plant-based diet since October I do incorporate some healthy fish in sometimes (salmon, shrimp, and this tuna recipe) So I guess I am a pescatarian if you have to put a label on it – but honestly, I am just eating what my body is craving these days. And today I was craving these tuna cakes!
Avocado is my go to for a great healthy fat source, I mean it is creamy and delicious and don’t get me started with avocado toast! Yum!! Tuna is no slouch either when it comes to good fats like heart-healthy omega 3. Plus it has the ability to reduce blood pressure and cholesterol. Now just like meat, all tuna is not created equal.
For this recipe, I picked up Wild Planet Tuna which is lower in mercury than most conventional brands as the tuna they catch are smaller so the mercury level is less. Plus their fish is cooked once in the can with all their natural juices.
Another great brand is Safe Catch as they are also one of the lowest in mercury. There is always controversy around eating tuna as it does contain mercury so while I do not eat it often when I do I go for either of these 2 brands.
Now let’s get over how simple this is to put together on a weeknight. In a large mixing bowl, you will just add all the ingredients and mix them well together. There will be some tuna chunks and that’s ok!
I also have hot sauce on the list but this is as much or little as you like. I love me some hot sauce so I add extra! Once mixed, form into 6 round even patties. I used my egg ring molds to make them nice and round.
Cook for about 10 to 15 minutes until the edges turn brown then carefully flip and cook 10 minutes more. Let them cool a bit – they are fragile so they fall apart easily. Handle with care! lol! Pair them with a healthy side of mixed roasted veggies, cauliflower rice, or on a bun and make them a tuna burger! Possibilities are endless!
You could store leftovers in the fridge for a few days and just reheat when ready to eat. You could eat them cold too – whichever you choose!
Don’t forget to tag me on Instagram when you try them and comment below! I love to see your recreations!
Avocado Tuna Cakes
- 2 (5 ocans Wild Planet or Safe Catch Tuna
- 1 medium avocado
- 1/4 cup gluten-free old fashioned oats
- 1 egg
- 2 tbs cilantro fresh is possible
- 1 tbs lime juice
- splash of hot sauce more if desired
- 1/2 tsp garlic powder
- 1/2 tsp salt & pepper
Preheat oven to 400f
In a large bowl mix all ingredients together until well blended - some chunks of tuna are ok.
Form into 6 even patties and place on a well sprayed baking pan.
Bake for 10-15 minutes watching for edges to turn slightly brown. Flip carefully and cook for 10-15 minutes more.
Cool completely before serving.
Store leftovers in the fridge for a few days.