Tuna Zucchini Cakes
Tuna Zucchini Cakes are savory patties combining flaky tuna, shredded zucchini, and fresh parsley, perfect for a quick, flavorful meal suitable for lunch or dinner.
Ingredients
Instructions
- Saute diced onion in butter until tender.
- Add drained and flaked tuna, shredded zucchini, beaten eggs, parsley, lemon juice, and salt to the onions, and combine well.
- Shape the mixture into six 1/2-inch thick patties.
- Coat each patty with seasoned bread crumbs.
- Heat oil in a skillet and cook each patty on both sides until golden, approximately 3 minutes per side.
Tips & Substitutions
For added flavor, consider mixing in some grated Parmesan cheese or chopped green onions. You can substitute fresh herbs like dill or chives instead of parsley for a different taste. If you prefer a gluten-free option, use gluten-free breadcrumbs. These cakes can also be made smaller for appetizer-sized bites, perfect for gatherings or as part of a seafood recipes spread.
Serving Suggestions
Serve these Tuna Zucchini Cakes with a side of mixed greens or a light salad for a refreshing contrast. They pair beautifully with a dollop of tartar sauce or a squeeze of fresh lemon juice. For a heartier meal, consider serving them alongside roasted vegetables or as part of a seafood recipes platter for a delightful brunch option.
Storage & Reheating
Store leftover Tuna Zucchini Cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat until warmed through, about 3-4 minutes per side. Alternatively, you can bake them in a preheated oven at 350°F for about 10-15 minutes, ensuring they remain crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Zucchini Cakes contains roughly 302 calories, with 14g protein, 44g carbohydrates, and 9g fat. It is an excellent source of iron (60% of the Daily Value), vitamin C (28% of the Daily Value), and protein (27% of the Daily Value). Note that it is relatively high in sodium, at 1571mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned for this recipe?
Yes, you can use fresh tuna. Just cook it first until it's fully cooked through, then flake it before adding it to the mixture. Fresh tuna will give a different flavor and texture, making the cakes even more delicious.
How can I make these cakes healthier?
To make these cakes healthier, you can use olive oil instead of butter for sautéing the onions. Additionally, consider using whole grain or oat-based breadcrumbs for added fiber. You can also increase the amount of zucchini or add other vegetables to boost the nutritional content.
Can I freeze the Tuna Zucchini Cakes?
Yes, these cakes freeze well! Before cooking, shape them into patties and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. To cook from frozen, simply add a few extra minutes to the cooking time in the skillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).