- 2 (8 oz) cans tuna in water, drained
- 1/4 cup hummus
- 2 Tbsp Dijon mustard, plus more as needed
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 cup rolled oats
- 1 Tbsp extra-virgin olive oil
- In a medium bowl, combine tuna, hummus, mustard, garlic powder, and parsley. Set tuna mixture aside.
- Place oats in a blender. Blend for 1 to 2 minutes, until oats form a flour. Add oat flour to tuna mixture and stir to combine.
- Add oil to a large skillet over medium heat. Scoop out 1/4 cup of tuna mixture and place it in skillet. Press tuna down with a spatula, and then pat any remnants that are loose back into tuna cake. It will easily stick together. Repeat this process until you have 5 tuna patties.
- Cook tuna cakes for 5 minutes and then flip them and cook them for 5 more minutes, until they are crispy on both sides. You will know they are ready to flip when you see the bottom form a crust.
- Remove tuna cakes from skillet and serve immediately with your favorite vegetables and additional Dijon mustard for dipping. Alternatively, store them in the refrigerator for up to 7 days.
These hummus tuna cakes are a simple throw-together that’s so tasty, you won’t believe they’re low-calorie! Tuna is a naturally low-calorie, high-protein food. This recipe adds hummus and herbs to boost the flavor of otherwise boring tuna.
Megan is a certified nutrition practitioner in private practice in Phoenix, Arizona. She helps women over 35 lose weight and keep it off for good. You can see all her programs and services here.
She lost 80 pounds in 2009, is living with Hashimoto’s disease, cycle instructor and creator of Skinny Fitalicious. She loves food, fitness, travel and all things wellness with a few unhealthy things sprinkled in here and there!