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Baked Avocado Tuna Cakes. Quick, easy, and healthy! Fresh-tasting, high protein, and budget-friendly. Serve them on buns or atop greens for a low-carb option.
Ingredients
FOR THE AVOCADO TUNA CAKES:
1 medium ripe avocado — peeled and pitted
2 cans Chicken of the Sea EZ-Open Solid White Albacore Tuna in Water — (5 ounce cans), drained
1/4 cup seasoned whole wheat bread crumbs
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon hot sauce — plus additional to taste
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 large egg
OPTIONAL, FOR SERVING:
Whole wheat hamburger buns — toasted whole wheat bread, or a bed of mixed greens
Sliced avocado — cheese, plain Greek yogurt or sour cream, cilantro, salsa
Instructions
Preheat the oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbs, red onion, cilantro, lime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined (It's ok if the mixture is a little clumpy).
Form into 6 patties, then arrange the patties on the prepared baking sheet. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through, about 10 additional minutes. Enjoy warm.
Recipe Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a lightly oiled skillet over medium heat.
If you'd like to make the recipe gluten free, use gluten-free bread crumbs. You could also swap ground gluten-free rolled oats. (I haven't tried either, but I think both would work nicely.)
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