Tuna Cakes with Mustard Mayo

by MacroMeals
Prep: 20m
Cook: 10m
seafood
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Ingredients
Servings:4
2eggs
3tbspfresh parsley
1/2tspseafood seasoning
10ozcanned tuna
1/2cupseasoned bread crumbs
1/2cupcarrot
2tbspbutter
12ozpeas
1/4tsppepper
1/3cupmayonnaise
1tbspDijon mustard
1tspmilk
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the tuna base

    In a large bowl, whisk together the beaten eggs, 2 tablespoons of the parsley, and the seafood seasoning. Fold in the drained, flaked tuna along with the bread crumbs and shredded carrot until the mixture holds together. Shape into 8 patties.

  1. 2

    Sear the cakes

    Heat 1 tablespoon of the butter in a large skillet over medium heat. Brown the patties for 3-4 minutes per side, until golden and crisp.

  2. 3

    Finish peas and sauce

    Meanwhile, microwave the peas according to the package directions. Stir in the pepper and the remaining 1 tablespoon butter and remaining 1 tablespoon parsley. In a small bowl, whisk the mayonnaise, Dijon mustard, and milk into a smooth sauce. Serve the tuna cakes with the peas and a spoonful of the mustard mayo.

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Tuna Cakes with Mustard Mayo

Created by: MacroMeals

Prep Time: 20m
Cook Time: 10m
Servings: 4

Ingredients

  • 2 eggs
  • 3 tbsp fresh parsley
  • 1/2 tsp seafood seasoning
  • 10 oz canned tuna
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup carrot
  • 2 tbsp butter
  • 12 oz peas
  • 1/4 tsp pepper
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp milk

Instructions

  1. Mix the tuna baseIn a large bowl, whisk together the beaten eggs, 2 tablespoons of the parsley, and the seafood seasoning. Fold in the drained, flaked tuna along with the bread crumbs and shredded carrot until the mixture holds together. Shape into 8 patties.
  2. Sear the cakesHeat 1 tablespoon of the butter in a large skillet over medium heat. Brown the patties for 3-4 minutes per side, until golden and crisp.
  3. Finish peas and sauceMeanwhile, microwave the peas according to the package directions. Stir in the pepper and the remaining 1 tablespoon butter and remaining 1 tablespoon parsley. In a small bowl, whisk the mayonnaise, Dijon mustard, and milk into a smooth sauce. Serve the tuna cakes with the peas and a spoonful of the mustard mayo.

Notes & Tips

Canned tuna is one of the most underrated high-protein staples going - this plate lands right around 28g of protein per serving and costs almost nothing to put together. The egg and bread crumbs bind the cakes while the shredded carrot keeps them from drying out, so sear them hard and get a real crust. The mustard-mayo is optional if you're keeping fat in check, but it's worth the macros. Just as good cold out of the fridge for meal prep.