Lemon-Herb Crispy Tuna Cakes with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Crispy Tuna Cakes with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Tuna Cakes with Roasted Asparagus

Enjoy these vibrant tuna cakes infused with zesty lemon and fresh herbs, perfectly paired with crisp roasted asparagus. The cakes boast a golden, crunchy exterior with a tender interior, while the asparagus offers a delightful, roasted finish. This dish not only bursts with flavor but also provides a balanced mix of protein and healthy fats.

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NUTRITION

344kcal
Protein
36.4g
Fat
16g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz drained) Canned Tuna

1 large Egg White

2 tablespoons Whole Wheat Breadcrumbs

1 teaspoon Dijon Mustard

1 medium Lemon (zest and juice)

2 tablespoons Fresh Parsley

1 tablespoon Olive Oil

1 cup Asparagus

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain the tuna and place it in a mixing bowl. Add the egg white, whole wheat breadcrumbs, Dijon mustard, lemon zest, and chopped fresh parsley. Season with salt and pepper.

  • 2

    Mix the ingredients thoroughly until well combined. Form the mixture into 2 equal-sized patties.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Place the patties in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a light drizzle of olive oil. Spread the asparagus on a baking sheet in a single layer.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender with slightly crispy edges.

  • 6

    Serve the crispy tuna cakes with the roasted asparagus on the side. Optionally, drizzle a bit of lemon juice over the asparagus for an extra burst of flavor.

Lemon-Herb Crispy Tuna Cakes with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Crispy Tuna Cakes with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Tuna Cakes with Roasted Asparagus

Enjoy these vibrant tuna cakes infused with zesty lemon and fresh herbs, perfectly paired with crisp roasted asparagus. The cakes boast a golden, crunchy exterior with a tender interior, while the asparagus offers a delightful, roasted finish. This dish not only bursts with flavor but also provides a balanced mix of protein and healthy fats.

NUTRITION

344kcal
Protein
36.4g
Fat
16g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz drained) Canned Tuna

1 large Egg White

2 tablespoons Whole Wheat Breadcrumbs

1 teaspoon Dijon Mustard

1 medium Lemon (zest and juice)

2 tablespoons Fresh Parsley

1 tablespoon Olive Oil

1 cup Asparagus

Salt and Pepper to taste

PREPARATION

  • 1

    Drain the tuna and place it in a mixing bowl. Add the egg white, whole wheat breadcrumbs, Dijon mustard, lemon zest, and chopped fresh parsley. Season with salt and pepper.

  • 2

    Mix the ingredients thoroughly until well combined. Form the mixture into 2 equal-sized patties.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Place the patties in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a light drizzle of olive oil. Spread the asparagus on a baking sheet in a single layer.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender with slightly crispy edges.

  • 6

    Serve the crispy tuna cakes with the roasted asparagus on the side. Optionally, drizzle a bit of lemon juice over the asparagus for an extra burst of flavor.