Easy Tuna Cakes

This post is sponsored by StarKist® Selects E.V.O.O.

These Easy Tuna Cakes are simple to make, requiring just 9 ingredients and 1 bowl. StarKist® Selects E.V.O.O. Yellowfin Tuna in Extra Virgin Olive Oil combines with fresh herbs, citrusy lemon and a variety of spices to form the perfect 20-minute weeknight dinner option.

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I know, I know. Tuna + Cake is not really a thing. But they are so so delightful.

We're talking crispy on the outside, flaky on the inside, and perfect golden color.  Not to mention All. The. Protein.

They are also super simple to make and require little to no grocery shopping. I love love love these little guys.

And now for the big question. Do you use tuna from a can/pouch?

Answer: Yes, I used StarKist® Selects E.V.O.O. Yellowfin Tuna that’s packed in cold-pressed extra virgin olive oil (and wild caught), and I couldn't be happier about my choice.  Tuna in E.V.O.O. pouches adds a rich flavor, mellow taste and tender texture to this recipe. The label is concise (which we all know I'm a fan of), containing tuna, EVOO and sea salt (there's nothing else necessary). Best part, because it's in a pouch, you can just keep it in your pantry and have it at the ready whenever you need a quick weeknight dinner that literally takes 20 minutes.

Whipping up Easy Tuna Cakes couldn't be simpler. Just mix All. The. Things. Form 4-5 patties. Broil for 10 minutes. That's it. Dinner done.

You can serve these tuna burgers LOTS of different way. My personal favorite is to place them atop a mound of fresh peppery arugula that's tossed in your favorite vinaigrette. A squeeze of lemon over the top is the pièce de ré·sis·tance (<-- yeah, we fancy).

Easy Tuna Cakes VIDEO:

Time Saving Tips and Tricks:

Prep: This recipe is fairly simple (it comes together in 20 minutes), so there isn't much reason to prep ahead. That said, the tuna cakes can be assembled ahead of time and broiled just prior to serving. Just follow recipe directions, but don't heat. Instead, cover with plastic wrap and store in the refrigerator. Tuna cakes can be made about 3-4 hours in advance.

Make Ahead: I love making a batch of these and eating them for lunch throughout the week. They are perfect as a salad topper, solo or even in wrap form!

Freezer: Yes! To freeze, follow recipe directions and then allow tuna cakes to cool completely. Once cooled, arrange in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen through, remove tuna cakes from baking sheet and store in an airtight zipper bag.

This post is sponsored by StarKist® Selects E.V.O.O.

Easy Tuna Cakes

★★★★★ 5 from 2 reviews

• Author: Bailey Sissom

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Ingredients

Scale 1x2x3x

• 9 oz. StarKist Selects Yellowfin Tuna in Extra Virgin Olive Oil
• 3 TBS bread crumbs
• 1 tsp fresh parsley, chopped
• ½ tsp salt
• ¼ tsp pepper
• 1 egg, beaten
• 1 Tbs whole milk yogurt
• ½ tsp dried mustard
• 1 Tbs green onion, minced
• 1 Tbs lemon juice

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Instructions

Set oven to broil. Lightly spray a sheet pan or cover with parchment/foil.

In a large bowl, combine all ingredients. Mix thoroughly.

Form tuna mixture into 4-5 patties. Arrange each patty onto the prepared baking sheet.

Broil for 8-12 minutes, or until patties form a golden crust. Remove from oven and serve immediately.

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