If you have a can of tuna in your pantry you can make this recipe right away.
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4-ingredient high protein strawberry smoothie🩷 #healthyrecipes #highprotein #breakfastideas
If you’ve ever stared at your pantry shelves wondering what to make for dinner you’re not alone. It’s a situation I’ve found myself in time and time again—and luckily for both of us I have the solution: Easy Tuna Cakes with Veggies and Lemon Dressing. It’s a quick dinner that you can make in just 15 minutes. Here’s why I love this protein-packed recipe.
The cakes are made with a base of canned tuna and canned white beans two ingredients I always have in my pantry. Not only are they versatile ingredients but they both contain protein an important nutrient that aids in many bodily processes including healthy bones digestion and muscle growth. I like that the cakes are a combination of animal and plant proteins as I am trying to eat more plant-based this year.
I love the flexibility of this recipe because it calls for all the cans of white beans you have in your pantry. I usually have cannellini beans on hand but navy or great northern would work just as well. Just make sure to rinse the cans of beans before using them to remove excess sodium. And pat the beans dry so you don’t add any excess moisture to the mixture. The recipe doesn’t use the entire can of beans so I either add the leftover beans to the salad or save them for another use like this White Bean & Avocado Toast . Occasionally if I have the time I’ll air fry the leftover beans which adds a nice crunch to the veggies.
