Tuna Zucchini Cakes Recipes

BAKED TUNA AND ZUCCHINI CAKES WITH LEMON-YOGURT DRESSING

Steps:

• Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Add the butter to a saucepan over medium-high heat. Sauté the white onion until soft. Add the garlic and cook for about 30 seconds. Remove the pan from the heat.
• In a large bowl, add the tuna, green onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs.
• Mix everything together until well combined.
• Shape the mixture into patties, about 1/2-inch thick and 3 inches in diameter.
• Place patties on the baking sheet and bake for 7-10 minutes on one side until lightly golden, then flip and continue for another 7-10 minutes.
• Mix all the ingredients together. Taste and adjust the seasoning as needed. Chill before serving.

BAKED ZUCCHINI TUNA CAKES

Steps:

• In a large mixing bowl, combine the tuna, zucchini, onion, mustard, 1/2 cup almond flour, garlic, lemon zest. Crack the eggs and squeeze in the lemon. Season with salt and pepper.
• Using your clean hands, mix everything until all the ingredients are evenly combined.
• Form the mixture into 10 patties then lightly sprinkle with the remaining 1/4 cup almond flour.
• Place the patties with a bit of space in between onto a tray lined with baking paper. Refrigerate for 15-20 minutes to firm up.
• Preheat the oven to 350F/180C and line a baking tray with baking paper.
• Place the patties on the baking paper and lightly spary with olive oil. Bake in the oven for 25 minutes or until slightly golden. I like to sear my patties in a fry pan after baking to get a cripsy exterior.
• Once done, remove from the heat and serve warm. Enjoy!

TUNA-STUFFED ZUCCHINI

Steps:

• Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.