Couscous Tuna Cakes

 This simple, dairy-free recipe is an easy and delicious way to get an extra boost of omega-3 fatty acids. Chock full of flavor and loaded with veggies, these couscous tuna cakes are a perfect one-dish meal!


1 egg
3 tablespoons plain coconut yogurt
Juice of 1 lime (about 2-3 tablespoons)
1 zucchini, shredded
1 cup dry couscous, cooked according to package directions (about 3 cups cooked couscous)
1 cup frozen corn, thawed
1/3 cup whole wheat flour
1/3 cup sun-dried tomatoes, diced
¼ cup scallions, diced
1 (5oz.) can tuna, rinsed and drained
Salt and Pepper, to taste
3 tablespoons olive oil, divided


1. In a large mixing bowl, whisk together egg, yogurt, and lime juice.

2. Using several paper towels, squeeze excess water from the shredded zucchini then add it, along with couscous, corn, flour, sun-dried tomatoes, scallions, tuna, salt and pepper, to the mixing bowl.

3. Stir mixture until well combined. Using your hands, grab about ¼ cup mix and form 16 balls. Set aside.

4. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Place 6 balls into the pan, gently flattening each with the back of a spatula.

5. Cook cakes about 3-5 minutes on each side, or until a golden crust forms on each side and cakes hold their shape. Remove from heat and repeat process until all cakes are cooked.

6. Let cakes cool then enjoy!

Makes 16 cakes
1 serving is 2 cakes

Macros for 1 serving
206 calories, 10.2g protein, 27.1g carbs, 6.6g fat, 3.6g sugar, 2.6g fiber

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