Crispy Lemon-Herb Tuna Cakes with Roasted Asparagus

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

Crispy Lemon-Herb Tuna Cakes with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Tuna Cakes with Roasted Asparagus

Enjoy these golden, crispy tuna cakes infused with fresh lemon zest and mixed herbs, perfectly paired with tender roasted asparagus. Each bite delivers a delightful balance of tangy flavor and hearty texture that's satisfying and nutritious enough to fuel your day.

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NUTRITION

354kcal
Protein
49.3g
Fat
11.8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

2 large Egg Whites

2 tablespoons Almond Flour

Half a Fresh Lemon (zest and juice)

2 tablespoons Fresh Parsley, chopped

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

1 cup Fresh Asparagus, chopped

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Drain the canned tuna and place it in a mixing bowl. Add the 2 egg whites, almond flour, lemon zest and juice from half a lemon, chopped parsley, garlic powder, salt, and pepper.

  • 2

    Lightly mash the mixture and then form it into small patties, about 3-4 cakes, ensuring they hold together.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray if needed. Cook the tuna cakes for 3-4 minutes on each side or until they turn golden and crispy.

  • 4

    Meanwhile, preheat your oven to 400°F (200°C). Toss the chopped asparagus with olive oil, salt, and pepper, then spread on a baking sheet in a single layer.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes, until tender and slightly charred.

  • 6

    Plate the crispy tuna cakes alongside the roasted asparagus and serve warm.

Crispy Lemon-Herb Tuna Cakes with Roasted Asparagus

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

Crispy Lemon-Herb Tuna Cakes with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Tuna Cakes with Roasted Asparagus

Enjoy these golden, crispy tuna cakes infused with fresh lemon zest and mixed herbs, perfectly paired with tender roasted asparagus. Each bite delivers a delightful balance of tangy flavor and hearty texture that's satisfying and nutritious enough to fuel your day.

NUTRITION

354kcal
Protein
49.3g
Fat
11.8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

2 large Egg Whites

2 tablespoons Almond Flour

Half a Fresh Lemon (zest and juice)

2 tablespoons Fresh Parsley, chopped

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

1 cup Fresh Asparagus, chopped

1 teaspoon Olive Oil

PREPARATION

  • 1

    Drain the canned tuna and place it in a mixing bowl. Add the 2 egg whites, almond flour, lemon zest and juice from half a lemon, chopped parsley, garlic powder, salt, and pepper.

  • 2

    Lightly mash the mixture and then form it into small patties, about 3-4 cakes, ensuring they hold together.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray if needed. Cook the tuna cakes for 3-4 minutes on each side or until they turn golden and crispy.

  • 4

    Meanwhile, preheat your oven to 400°F (200°C). Toss the chopped asparagus with olive oil, salt, and pepper, then spread on a baking sheet in a single layer.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes, until tender and slightly charred.

  • 6

    Plate the crispy tuna cakes alongside the roasted asparagus and serve warm.