Hawaiian Tuna Cakes with Pineapple Habanero Salsa

These tuna patties are low on effort but big on taste!

Course Main Course

Cuisine Appetizer or Light Meal

Keyword canned tuna recipes, fruit salsa, pineapple salsa, tuna cakes, tuna patties

Prep Time 10

Cook Time 10

Refrigeration Time 30

Total Time 50

Servings servings

Calories 49kcal

In a large bowl, combine tuna, yogurt, egg yolk, pineapple juice, bread crumbs and bell pepper. Stir to combine. Form into small cakes and refrigerate for at least 30 minutes.
15 ounces Wild Albacore tuna, 2 Tablespoons plain Greek yogurt, 1 egg yolk, 1/2 Tablespoon pineapple juice, 1/4 cup whole wheat bread crumbs, 2 Tablespoons diced red bell pepper
In a small bowl, combine pineapple, cucumber, red onion, pepper, cilantro, lime juice and salt. Stir well and refrigerate until ready to use.
1/2 cup diced fresh pineapple, 1/4 cup diced cucumber, 1 Tablespoon diced red onion, 1 habanero pepper, 2 Tablespoons chopped cilantro, 1/2 Tablespoon fresh lime juice, Pinch of salt
Heat oil over medium heat. Working in batches, as necessary, cook each cake 2-3 minutes per side. Top with pineapple salsa before serving.
1 Tablespoon avocado oil

For a less spicy salsa, quarter or half the amount of habanero pepper used.
You can make the tuna patties and salsa ahead of time. Store separately in the refrigerator for up to one day before cooking the tuna cakes and serving.