Easy, High-Protein Tuna Cakes (with creamy garlic yogurt!)

Since I've been sharing a lot of breakfast recipes with you all lately, I really wanted to explore some easy & SUPER healthy lunch/dinner options instead! This is literally the EASIEST high-protein, low pretty-much-everything-else recipe in the book. 🙌

It takes literally THREE minutes to prep, less than ten minutes to cook - and it's got 49G of protein for the whole plate! It's fresh, it's tasty and it's filled with ingredients that are sure to get you in the mood for summertime. 😉☀️

I N G R E D I E N T S:

[for tuna cakes:] 2 small cans of solid tuna in water 1 egg 1 slice whole grain/ezekiel bread 1 cup arugula salt, pepper, oregano & garlic powder (to taste)

[for creamy garlic yogurt:] 2 tbsp 0% m.f. Greek yogurt 1 tsp lemon juice 2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp oregano a pinch of salt

D I R E C T I O N S:

[for tuna cakes:] - be sure to fully drain both cans of tuna before adding into a medium sized mixing bowl - crush the solid tuna chunks with a fork until they turn into small flakes - crack egg overtop of tuna and whisk with fork to combine - pull pieces of bread apart into small chunks and add to bowl - add seasonings as necessary & mix until fully combined (I like to just get in there and use my hands!) - in a non-stick skillet, create three round disks with your tuna cake mixture - cook on medium for 3-4 minutes on each side - serve on a bed of arugula

[for creamy garlic yogurt:] - mix all ingredients in a small bowl - place a small dollop overtop of your tuna cakes, and enjoy!

M A C R O S:

328 CALS | 18 C | 7 F | 49 P (Makes approx. 3 cakes)

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