Summer Tuna Cakes

"A low-carbohydrate main course. Light and satisfying."
 
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Ready In:
40mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • Drain zucchini in a paper towel-lined colander until as dry as possible (some squishing may be required!).
  • In a bowl, combine zucchini, tuna, eggs, lemon juice, salt and pepper.
  • Mix well.
  • Shape into six patties about 1" thick.
  • Heat oil in a large skillet over medium heat.
  • Add tuna patties and cook until browned on both sides, about 10 minutes.
  • (I have cooked these in batches).
  • To serve, place two patties on a lettuce leaf, top each with a slice of tomato and a dollop of mayonnaise.

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Reviews

  1. I made 1-1/2 recipes and didn't bother trying to make these into patties; I just threw it into a greased 9x13 pan, baked for 30 minutes at 400F, and cut it into 8 pieces. This makes it a great WW recipe!
     
  2. These really were delicious-but it took some skill to make it work! I'll mention how I made them; hopefully they'll help someone else! I used one can of tuna to make 2 patties. I did add the salt to the zucchini & soaked up as much moisture as I could, but when I formed the patties, they still seemed too wet. So I squeezed the moisture again (after I'd added the rest of the ingredients-I added 1 tbsp parmesan cheese, garlic powder & used 2 tbsp Eggbeaters). Then when I formed patties again, they were much drier & easier to handle. I cooked them on medium in olive oil spray for about 4 mintues for each side. I was nervous they weren't going to hold, as some cracks were forming, but as long as I was gentle with them, it was fine! I topped them with a little fat free mayo, no tomato, a little mustard & 1/2 slice turkey bacon for a kick. A great low carb meal! Thanks for sharing!
     
  3. Absolutely wonderful, don't change a thing.
     
  4. I followed this recipe as written. Drained the zucchini, but my tuna cakes fell apart. The taste was good, but they were not cakes, they were crumbs.
     
  5. These were great! I was looking for something high-protein and low-carb and these were perfect. Didn't have any lemon juice :-(, so I used curry powder to make up for some of the lost flavor. Also didn't feel like dealing with onions so just added a dash of onion powder. These were great and I don't feel full or heavy after eating them! Will take one or two for lunch tomorrow too. Thanks!!
     
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RECIPE SUBMITTED BY

I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next. My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!
 
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