Tuna Zucchini Cakes

This is a fun way to use canned tuna! It's a great source of protein and omega-3's and the flavors work beautifully with zucchini. The sauce is optional and very delicious.

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Servings: 2

Prep Time: 10:00

Cook Time: 10:00

Main Ingredients

1 medium zucchini grated

2 can tuna, drained

4 tsp. oats

2 tsp. shredded cheese (optional)

2 large eggs

1 tsp. garlic salt

1/2 tsp. dill

1/2 tsp. onion powder

fresh ground pepper, to taste

1 tbsp. evoo or avocado oil

for sauce:

4 tbsp. greek yogurt

2 tsp. lemon juice

1 tsp. dill

1 tsp. garlic salt


1Take the grated zucchini and place in a clean dish towel, wrap the edges of towel up so you are clutching them together and the zucchini is in a tight ball, twist and squeeze and the liquid in the zucchini will drain through the towel.

2In a mixing bowl, add zucchini and all the rest of the tuna cake ingredients and stir to combine.

3Heat a skillet over med heat with 1-2 tsp. avocado oil or evoo.

4Scoop half the mixture for the tuna cake and form into a “burger” about 1/2 inch thick. Then form the second one.

5Place side by side in the pan and cook 5 min on medium low and flip when it’s golden brown. Flip and cook on the other side.

6While it’s cooking, combine ingredients for sauce in a small bowl.

7When golden brown on second side, remove from heat and enjoy topped with sauce and with a side of veggies!

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