Tuna Quinoa Cakes 
Tuna Quinoa Cakes 

Photo Credit


This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 303
  • 532mg Sodium
  • 26g Carbs
  • 3g Fiber
  • 5g Fat
  • 1g Saturated Fat
  • 38g Protein
  • 94mg Calcium
  • 6mg Iron
303532mg26g3g 5g38g 1g
These simple cakes come with a triple threat of protein from the tuna, quinoa, and Greek yogurt. Try drizzling them with sriracha to enjoy on top of a spinach salad, or wrap cakes in a tortilla with avocado slices.


  • 2 cans (12.5 ounces each) tuna, drained (salmon would also work)
  • 1 medium sweet potato, cooked (about 1/2 cup mashed)
  • 3/4 cup cooked quinoa
  • 1/4 cup chopped green onion
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/4 cup plain nonfat Greek yogurt
  • 1 tablespoon mustard
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 cup breadcrumbs
  • Sriarcha sauce, for garnish (optional)



Preheat oven to 400 degrees. In a small bowl, combine tuna and sweet potato and mix well. Add remaining ingredients and stir until well combined. Using your hands, form into 4 cakes. Place on a baking sheet and bake for 20 minutes, flipping once. (You can also pan-sear for about 4 minutes on each side.) Serve drizzled with sirarcha, if desired.

Recipe provided by Lindsay Livingston, R.D. of The Lean Green Bean

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