Cashew Tuna Cakes

A light and flavorful dish with lots of proteins to kick off the day. We had this for breakfast on Christmas Eve and we loved it. You can make it into a sandwich for lunch. Or have soup and sandwich for dinner.

We were amazed at how tasty this little meal was. Canned Tuna and cashew nuts make great food. I love tuna’s rich flavor combined with the buttery, crunchy cashews.

 

Saute onion on medium heat for a few minutes to bring out the flavor, season with salt and black pepper.

Add a little salt and black pepper to well drained tuna, then add onion and mix together.

Also add a little salt to the eggs, beat well. Add tuna mixture and cashews to the eggs, mix to combine.

Scoop 4 equal portions and place in hot pan with oil, pan fry until golden on both sides.

 

Print recipe:

Cashew Tuna Cakes

• Servings: 2 to 4 | Recipe by Leslie at Soups Ahoy
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Ingredients and Instructions

1 can (5 oz) tuna, drained well
3 large eggs, beaten
2 tablespoons roasted cashew nuts, roughly chopped
1 very small onion, finely chopped

 

Saute onion on medium heat for a few minutes to bring out the flavor, season with salt and black pepper.

Add a little salt and black pepper to well drained tuna, then add onion and mix together.

Also add a little salt to the eggs, beat well. Add tuna mixture and cashews to the eggs, mix to combine.

Scoop 4 equal portions and place in hot pan with oil, pan fry until golden on both sides.

 

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