These little tuna cakes are incredibly easy and good as well as being loaded with nutrition. You can make the cakes in minutes and cook them immediately or pop them in the refrigerator and cook them later. I cook the cakes in the air fryer, which makes them nice and crispy on the outside, but you can also bake the cakes in a regular oven at 400 degrees for about 20 minutes, if you'd prefer. The cakes are high in omega-3 fatty acids as well as being an inexpensive source of protein. The arugula also is nutrient-dense, and the cheese in the tuna cakes provide extra taste as well as protein. If you're on a diabetic diet, the tuna cakes are fairly low in "bad" carbohydrates and rich in protein and fiber. I like the tuna cakes because they taste good. The exterior is crunchy, the interior moist and tender, and the combination of peppery arugula and cheeses nicely complements the flavor of the tuna. The tuna cakes are great for dinner, and any leftovers make nice sandwiches or toppings for salads later in the week. Enjoy!
Tuna and Arugula Cakes -- Makes 4-5
2 - 3 cups of arugula
12-ounce can of tuna, drained (the chunk light version is just fine and less expensive)
1/4 cup of chopped green onion
1/2 cup of part-skim ricotta cheese
2 tablespoons of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of Italian seasoning
1 large egg
1/4 cup of plain Greek yogurt
1/3 cup of shredded Italian-style cheese
2 tablespoons of panko bread crumbs (preferably whole-wheat)
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