Tuna Zucchini Cakes Recipes

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 ZUCCHINI CAKES

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

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.

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE

Steps:

• Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
• Bake zoodles in the preheated oven for 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
• Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
• Bake until cheese is melted and bubbly, about 30 minutes.

EASY ZUCCHINI CAKES

Steps:

• Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
• Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

LAYERED CHEESY TUNA AND ZUCCHINI CASSEROLE

Steps:

• Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
• Drain the tuna and flake with a fork.
• In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
• In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
• Set oven to 350°F.
• Grease a 2-quart casserole dish.
• Spoon HALF of the mixture into prepared dish.
• Top with HALF of the sliced zucchini.
• Then sprinkle with cheddar cheese.
• Top with noodle mixture then remaining zucchini.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake covered with foil for 30 minutes.
• Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
• Sprinkle chopped tomato over casserole before serving.