Crispy Tuna Cakes

By jeknudson

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1 large egg, lightly beaten
• 1 (2.6-oz) pouch solid white tuna in water
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh chopped parsley, plus more for garnish
• 1/2 teaspoon grated lemon rind
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 2 teaspoons olive oil
• 2 cups arugula
• 2 tablespoons fresh lemon juice, divided
• 1 tablespoon hummus

Details

Servings 1
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, tuna, mustard, 2 teaspoons parsley, lemon rind, salt, pepper, and garlic powder. Mix to combine.

Step 2
Fill a 1/3-cup dry measuring cup with tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.

Step 3
Heat oil in a large skillet over medium. Add tuna cakes to pan; cook 3 to 4 minutes on each side, until bottoms are golden.

Step 4
Arrange arugula on a plate. Toss with 1 tablespoon lemon juice. Place tuna cakes over arugula. Add hummus and remaining 1 tablespoon lemon juice. Garnish with chopped fresh parsley, if desired.