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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.
Prep Time: 10:00
Cook Time: 10:00
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
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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