Tuna Cakes



  • 2 (4 oz) cans tuna in water, well-drained
  • ½ cup quick-cooking oats
  • 2 large eggs, lightly beaten
  • ½ cup plain low fat Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chopped fresh parsley
  • 2 tablespoons olive oil for frying


  1. In a medium bowl, use a fork to mix together the tuna, oats, eggs, yogurt, salt, pepper and parsley.
  2. Heat the olive oil in a large nonstick skillet over medium heat, about 4 minutes.
  3. Measuring ¼ cup mixture for each cake, fry the tuna cakes 2-3 minutes on each side, until golden brown. Serve immediately.

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