Fish & seafood · Everyday cooking

Tuna, Zucchini & Parmesan Cakes

Pan-fried tuna cakes held together with egg, Parmesan and well-squeezed zucchini.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 20 min
Total: 40 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Canned tunadrained weight400 g
Zucchinigrated before squeezing350 g
Eggbeaten100 g
Parmesanfinely grated60 g
Almondsfinely ground40 g
Greek yogurtPlain, whole milk120 g
Lemon juiceRaw25 g
Olive oilSalad or cooking oil25 g
Parsleychopped15 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Wrap the grated zucchini in a clean cloth and squeeze firmly to remove moisture. Flake the drained tuna into a bowl.
Mix the tuna, zucchini, egg, Parmesan, ground almonds, half the parsley and pepper. Let stand for 5 minutes, then shape into 8 compact cakes.
Heat half the oil in a nonstick skillet over medium heat. Cook half the cakes for 4–5 minutes per side, turning only when the base is set. Repeat with the remaining oil and cakes.
Check that the centers reach 160°F (71°C), the temperature for the egg binder. Lower the heat if the outside browns too quickly.
Mix the yogurt with the lemon juice and remaining parsley. Divide the cakes and sauce into 4 servings.

Kitchen notes

The zucchini weight is before squeezing. The calculation retains its full raw nutrient contribution despite the discarded liquid.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 7.6 g
Fiber: 2.3 g
Carbs − fiber: 5.2 g
Protein: 34 g
Fat: 20.2 g
Energy: 341 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Tuna, Zucchini & Parmesan Cakes

For 4 servings

Fish & seafood

Canned tunaLight, in water, drained solids400 g

Vegetables

ZucchiniRaw, with skin350 g

Fruit & berries

Lemon juiceRaw25 g

Eggs & dairy

EggRaw, whole, without shell100 g
Greek yogurtPlain, whole milk120 g
ParmesanHard cheese60 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

Black pepperDried, ground1 g
ParsleyFresh15 g

Nuts & seeds

AlmondsPlain40 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/tuna-zucchini-parmesan-cakes/

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