- 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 ¼ 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.