Golden Tuna Cakes with Lemon Yogurt and Greens
Crispy, golden tuna cakes served over fresh greens and topped with a zesty lemon yogurt sauce. This quick, satisfying meal is packed with omega-3s and high-quality protein.
Prep
10 min
Cook
8 min
Total
18 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
8 min
Total
18 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl
Time saver
These hold up wonderfully in the fridge for up to 3 days. Reheat gently in a pan to keep the outside crisp, or enjoy them cold over a salad for a quick lunch.
Do these three things first
- 1Prep oz canned tuna (drained)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Tuna Cakes
For the Lemon Yogurt Sauce
For the Salad
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Combine the thoroughly drained canned tuna
- 01
Combine the thoroughly drained canned tuna
In a mixing bowl, combine the thoroughly drained canned tuna, eggs, almond flour, a generous pinch of salt, black pepper, and a splash of lemon juice or dried dill.
Tap card to mark done - 02
Mix well and let the mixture rest…
Mix well and let the mixture rest for 3 to 5 minutes. This gives the almond flour time to absorb the moisture so the cakes hold together.
Allow: 3 to 5 minutes
Tap card to mark done - 03
Form the mixture into 4 firmly packed…
Form the mixture into 4 firmly packed patties, each about 3 inches wide.
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Heat a generous drizzle of olive oil…
Heat a generous drizzle of olive oil in a skillet over medium heat. Once the oil is shimmering, carefully add the patties. Cook for 3 to 4 minutes per side until deeply golden brown and cooked through. Transfer to a plate.
Look for: deeply golden brown and cooked through
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Whisk the Greek yogurt with a squeeze…
In a small bowl, whisk the Greek yogurt with a squeeze of lemon juice, a pinch of salt, and a crack of black pepper to create a quick sauce.
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Toss the mixed greens with a light…
Toss the mixed greens with a light drizzle of olive oil, a splash of lemon juice or vinegar, salt, and pepper. Serve the tuna cakes over the salad, topped with the lemon yogurt sauce.
Ready when: everything is assembled and ready to enjoy
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