- 2 cans tuna, drained (120g each)
- 3 whole eggs
- 1 cup grated cheese
- 1 cup grated carrot
- 1 cup grated zucchini (water squeezed out)
- 1 cup diced celery
- ¼ cup chives or green onion
- 2 Tbsp mayo
- 1 Tbsp dijon mustard
- 1 tsp crushed garlic
- ¼ tsp salt
- ½ tsp lemon pepper
- 1 tsp chia seeds
- 1 Tbsp hemp seeds
- Heat a non-stick griddle or a frying pan over medium heat. If you're using stainless steel, you'll want to add 1-2 tsp oil to prevent the tuna cakes from sticking.
- Mix all the ingredients together in a large bowl.
- Using an ice cream scoop or a ¼ cup measure, form tuna cakes into patties.
- Cook for 3-5 minutes on each side, or until a crispy, golden-brown layer forms. Don't rush to flip them as they are more likely to fall apart that way.
- Serve with a large salad and dipping sauce of your choice!
For a closer look at how to put this recipe together, take a look at the video my Instagram TV.
In the video, I had mentioned that this recipe idea initially came from a Kraft Canada Magazine using Stove Top Stuffing/Dressing as a binder. Nutrition pros like myself are always encouraging the consumption of WHOLE, INTACT foods over highly processed foods as much as possible.
As tasty as it was using “stove top” as a binder, I was seeking out a more nutrient-dense combination of ingredients that were slightly lower in simple carbs while packing in some extra veggies!
That said, if you find that your mixture is a bit too “wet”, you could try adding 1/2 – 3/4 cup of breadcrumbs or oats to bring it together. However, I find that I’m able to squeeze out any extra liquid and they bake together quite well as the recipe stands.
Play around with it to make it your own and let me know in the comments how they turn out for you!
