Baked Tuna & Zucchini Cakes with Lemon-yogurt Dressing

Baked Tuna & Zucchini Cakes with Lemon-yogurt Dressing
Baked Tuna & Zucchini Cakes with Lemon-yogurt Dressing
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Baked Tuna & Zucchini Cakes with Lemon-yogurt Dressing

These baked cakes are easy to put together, and they’re moist and filling as part of a great lunch! The Lemon-yogurt Dressing adds a nice tang! This recipe was adapted from a Taste of Home recipe.

3
Servings
582
Calories Per Serving
Deliver Ingredients

Notes

This recipe was adapted from a Taste of Home recipe.

Ingredients

For the Lemon-yogurt Dressing

  • 3/4 cups plain, non-fat yogurt
  • 3 tablespoons fresh lemon juice (about half a lemon)
  • 2 tablespoons lemon zest (about half a lemon)
  • 1/2 teaspoon garlic powder

For the Baked Tuna and Zucchini Cakes

  • 1 tablespoon butter
  • 1/4 cup green onion, finely chopped
  • 1/4 cup white onion, finely chopped
  • 1 6.5-ounce can of tuna packed in water, drained & flaked
  • 1 cup shredded zucchini
  • 2 eggs, lightly beaten
  • 1/4 cup ricotta cheese
  • 1/3 cup fresh parsley, minced
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons fresh lemon juice (about half a lemon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-1/2 cup panko bread crumbs
  • Nonstick cooking spray

Directions

For the Lemon-yogurt Dressing

For the Lemon-yogurt Dressing, simply mix all the ingredients togeter and chill before serving with the Baked Tuna and Zucchini Cakes.

For the Baked Tuna and Zucchini Cakes

Preheat your oven to 375 degrees F.

Add the butter to a saucepan over medium-high heat. Sauté the onion until soft. Remove the pan from the heat.

In a large bowl, add the tuna, onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs.

Mix everything together until well combined.

Spray two baking sheets with the nonstick cooking spray.

Shape the mixture into patties, about 1/2-inch thick.

Place 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.

Nutritional Facts

Total Fat
9g
13%
Sugar
24g
27%
Saturated Fat
3g
13%
Cholesterol
19mg
6%
Carbohydrate, by difference
107g
82%
Protein
24g
52%
Vitamin A, RAE
166µg
24%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
40mg
53%
Vitamin K (phylloquinone)
365µg
100%
Calcium, Ca
325mg
33%
Choline, total
44mg
10%
Fiber, total dietary
11g
44%
Fluoride, F
33µg
1%
Folate, total
254µg
64%
Iron, Fe
24mg
100%
Magnesium, Mg
113mg
35%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
417mg
60%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
572mg
38%
Thiamin
1mg
91%
Water
147g
5%
Zinc, Zn
3mg
38%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.