Tuna Cakes Recipe

Yesterday, I was scrolling through my Instagram feed before getting ready to go to work. I saw this recipe by Leigha of Minou Girl and immediately wanted to try it. So I decided to make it right then and there for my lunch.

tuna cake recipe

Not the best picture but I doubt there is a good way to capture creamy hummus :). It’s super quick and easy to make, and I plan on making this on a regular basis. Some days I get sick of just canned tuna in my salads, so this is a great way to spice it up!

Here’s her recipe, and my modifications/comments are in bold.


  1. 1 5 oz can of tuna
  2. 1/4 cup oats
  3. 1 tbsp brown spicy mustard (I didn’t have this)
  4. 1 egg
  5. 1/8 tsp salt
  6. 1/8 tsp pepper
  7. 2 tsp dried onion (I didn’t have this)
  8. 1 tsp garlic powder (Forgot to use this)


  1. Heat a pan over medium heat and spray with nonstick oil.
  2. Mix the tuna, oats, egg, mustard, and spices in a bowl.
  3. Either form by hand or use a pancake mold like I did. Cook for about 4-5 minutes and then flip. (I don’t have a pancake mold so I just threw 2 chunks on there then molded with a spoon. Didn’t want my hands to smell like tuna!)
  4. Make the sauce by combining greek yogurt with dill spice and lemon juice.
  5. Top cakes with the sauce and serve!

Sauce Ingredients (she made a greek yogurt dill sauce)

  1. 1/4 cup plain greek yogurt
  2. 1/2 tsp dill
  3. lemon juice

I made a hummus dip-only 1 step:

  1. Combine 2 teaspoons of hummus with 1 tablespoon of water and mix. Add more water to make it less thick.

I served them over spinach, artichoke hearts, canellini beans, and cucumbers. It was so good! Now I’m hungry…

Have you made tuna cakes before? Any other creative ways to serve canned tuna? Let me know if you try this!


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Strawberry Avocado Salad

This week I’m all about trying new recipes! Today for lunch I had some leftover veggie stew from last night (cooked in my crock pot!) and a strawberry avocado salad. I got the idea from Flourishing Foodie. I have wanted to add fruit to my salads for the longest time but never did because I usually have either tuna or chicken in them, and the thought of fruit with that creeped me out. I’m lame, I know.

So when I made my salads in jars this weekend, I made sure to include this one. Here’s the recipe, with my modifications in bold:

makes 4 salads

4 cups baby spinach
1 avocado, diced
2 cups strawberries, halved
2 – 3 shallots, sliced (didn’t have these)
1/2 cup olive oil
1/4 cup lime juice (didn’t have this, but I used balsamic vinegar to mix with the olive oil)
1 tbsp sugar (didn’t add this)
2 tbsp Dijon mustard (I used honey dijon…yummm)
1/2 tsp salt
cracked pepper
1/4 cup sliced almonds

In a large serving bowl, add the spinach and top with avocado, strawberries, and shallots.
In a small jar with a lid, combine the olive oil, lime juice, sugar, mustard, salt, and pepper. Cover and shake.
Drizzle the dressing over the salad, and sprinkle on the almonds.

It was delicious! I’m not a huge avocado fan but I’m going to try adding it into my salads.

I know this week has been a lot of food and recipes, so I will try to film a new workout video this weekend!

For more healthy tips, recipes, workouts, etc., feel free to follow me on Pinterest =)