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    January 15, 2018

    Crispy Tuna Cakes

    "Our tasty riff on crab cakes adds an unexpected layer of decadence to packaged tuna. Crisp and golden on the outside, and soft and flaky throughout, this protein-packed lunch comes together in just 15 minutes. Tuna is an excellent source of protein and heart-healthy omega-3 fatty acids. We use old-fashioned oats in place of breadcrumbs to sneak in some whole grains. For a little extra oomph, serve these cakes over a bed of greens with leftover Tahini Dressing."


    1/2 cup old-fashioned rolled oats
    1 large egg, lightly beaten
    1 (2.6-oz) pouch solid white tuna in water
    1 teaspoon Dijon mustard
    2 teaspoons fresh chopped parsley, plus more for garnish
    1/2 teaspoon grated lemon rind
    1/8 teaspoon kosher salt
    1/8 teaspoon freshly ground black pepper
    1/4 teaspoon garlic powder
    2 teaspoons olive oil
    2 cups arugula
    2 tablespoons fresh lemon juice, divided
    1 tablespoon hummus

    How to Make It

    1. Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, tuna, mustard, 2 teaspoons parsley, lemon rind, salt, pepper, and garlic powder. Mix to combine.
    2. Fill a 1/3-cup dry measuring cup with tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
    3. Heat oil in a large skillet over medium. Add tuna cakes to pan; cook 3 to 4 minutes on each side, until bottoms are golden.
    4. Arrange arugula on a plate. Toss with 1 tablespoon lemon juice. Place tuna cakes over arugula. Add hummus and remaining 1 tablespoon lemon juice. Garnish with chopped fresh parsley, if desired.

    By: Jamie Vespa M.S. RD, CookingLight
    Photo: Greg Dupree

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