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Walnut-Crusted Tuna Cakes

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 3 (5-oz.) cans Sprouts solid white no-salt- added albacore tuna, drained
  • 1 large egg, beaten
  • 1/2 cup nonfat plain Greek yogurt, divided
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh parsley
  • 3 cloves minced garlic, divided
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/3 cup panko breadcrumbs
  • 1/3 cup finely chopped walnuts
  • 1 tablespoon olive oil
  • 1/4 cup Sprouts light mayonnaise
  • 1/4 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice

Instructions

  1. Place the tuna in a medium bowl and flake with a fork. Add egg, ¼ cup yogurt, the onion, bell pepper, parsley, 1 clove minced garlic, ¼ teaspoon salt and the pepper. Mix together with a fork just until blended. Shape tuna mixture into 8 small cakes.

  2. Place the breadcrumbs and walnuts in a shallow dish, and gently coat both side of each patty in breadcrumb mixture.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add tuna cakes, in batches if necessary, and cook for 3 to 5 minutes on each side or until golden brown.

  4. While cakes cook, stir together remaining ¼ cup yogurt, the mayonnaise, lemon juice, lemon zest, garlic, and 1/8 teaspoon salt. Serve sauce with tuna cakes.