Quinoa Tuna Cakes with Tartar Sauce

These cakes pack a mighty protein punch! Crispy and delicious, perfect between a bun or on their own.

Bumble Bee Seafood

Quinoa Tuna Cakes with Tartar Sauce

These cakes pack a mighty protein punch! Crispy and delicious, perfect between a bun or on their own.

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Ingredients

  • 1 can Bumble Bee Solid White Albacore Tuna, drained
  • ¼ cup tricolor quinoa
  • ¼ cup olive oil, divided
  • ½ cup onion, chopped
  • 2 garlic cloves, minced
  • 2 eggs
  • ⅓ cup gluten-free bread crumbs
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • More parsley, to serve
  • 1 lemon, cut into wedges
  • ¼ cup tartar sauce

Directions

Cook quinoa according to pack directions then let cool.

Sauté onion and garlic in 2 tablespoons olive oil over medium-low heat until onions are translucent, about 5 minutes. Let cool.

Mix cooled quinoa and cooled onion mix with Bumble Bee Tuna, eggs, bread crumbs, parsley, lemon zest, salt and pepper.

Form into 2 tablespoon sized patties, about ½ inch thick.

Heat up 2 tablespoons olive oil in a large pan over medium heat then place patties in pan, making space between each.

Cook for 3-5 minutes until golden then flip.

Cook 5 more minutes until golden on other side and internal temperature is 160-165°F.

To serve, sprinkle more parsley, lemon wedges and tartar sauce.


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