Tuna Avocado Cakes

These Tuna Avocado Cakes turn regular tuna into a flavor and nutrient packed cake that is both easy to make and delicious! 

Happy June. June is Recipe Redux’s birthday month and this year marks 5 years and to celebrate we are creating recipes inspired by a fellow recipe reduxer. The one recipe reduxer I find myself going back to over and over again for quick/easy recipes is Lindsay at The Lean Green Bean. She also has inspired me to do more meal prep, which I was never good at before. Now with a little one it’s even more important to set aside some time each week to prepare meals and snacks for those days that cooking is just not an option. A mom herself she also has great tips and advise for moms along with recipes for kids, which will come in handy when Nasan is old enough to start solid foods.

When trying to decide what recipe to recreate I decided to search through her lunch ideas. Lunch is always the hardest meal to prepare each day because I am often alone and looking for anything that I can just quickly grab and eat. When scrolling through her blog I came across a recipe for Tuna Quinoa Cakes, which I thought would be perfect to prepare ahead and then eat during the week.

For a little twist I decided to combine her recipe with one of my most popular recipes on the blog, Tuna Guacamole. For my Tuna Avocado Cakes I used avocado instead of sweet potato and Mexican flavors like cumin and cilantro used in my tuna guacamole. For some heat I topped the tuna cakes with sriracha yogurt sauce. These tuna cakes are delicious hot or cold. They can be eaten on top of a salad, in a whole-wheat bun with lettuce and tomato or as is!

Love Tuna and Avocado?! Then also check out my recipes for Tuna Guacamole and  Spicy Tuna Avocado Sushi Burrito !