Tuna Cakes

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  Avocado
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  Canned Tuna(284g)
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  Bread Crumbs, Whole Wheat, Dry(60g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Yellow Onion(60g)
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  Cilantro, Fresh(30g)
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  Lime Juice, Fresh(15g)
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  Hot Sauce, Frank'S RedHot(5g)
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  Garlic powder(3g)
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  ½ teaspoon kosher salt
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  Egg, Whole, Large

Instructions

1. 1Drain the tuna thoroughly and finely dice the onion. Mash the avocado in a large mixing bowl until mostly smooth with a few small chunks remaining.
2. 2Add the drained tuna, whole wheat bread crumbs, diced onion, fresh cilantro, lime juice, Frank's RedHot Sauce, garlic powder, and eggs to the bowl. Mix gently with a fork until just combined—the mixture should be slightly clumpy, not overmixed.
3. 3Divide the mixture into 6 equal portions and shape each into a patty about ¾ inch thick, using wet hands to prevent sticking.
4. 4Heat a large skillet over medium-high heat and lightly coat with cooking spray. Working in batches if needed, cook the tuna cakes for 4–5 minutes per side until golden brown and crispy at the edges, carefully flipping once halfway through.
5. 5Check doneness by inserting a fork into the center of one cake—it should hold together firmly and show no wet mixture. The internal temperature should reach 160°F.
6. 6Transfer the cooked tuna cakes to a clean cutting board and let cool for 2–3 minutes.
7. 7Divide the tuna cakes evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.