Wednesday, February 29, 2012

"Faux Crab Cakes" with Tuna & Quinoa & Pear salad

Tuna & Quinoa "Faux Crab" Cakes

Here is what my mixture looked like when I was done mixing everything in.

  • 1/3 cup prechopped red bell pepper
  • 2 tablespoons Greek yogurt
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped 
  • 1 large egg, lightly beaten 
  • 1 1/3 cups panko (Japanese breadcrumbs), divided (we used a brand called Ian's)
  • 2 cans of tuna in water, drained 
  • 1 cup of red quinoa, steamed in rice cooker 
  • 1 cup of fresh parsley, chopped


  1. 1. Combine first 6 ingredients. Add 1/3 cup panko and tuna; toss gently. Add whole cup of cooked quinoa to the mixture & stir. Divide tuna mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
  2. 2. Heat a large skillet over medium-high heat. Add 2 tablespoons coconut oil to pan. Add 4 tuna cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and tuna cakes.
Serve warm with homemade seafood sauce and a salad.

This was a yummy dinner, cheap & healthy!

Homemade 1000 Island Dressing:

1 cup of Greek yogurt
1 cup of organic ketchup
1/4 cup sweet pickles diced
1 teaspoon of agave nectar
a dash of red cayenne pepper

Pear Salad recipe:

Arugula & spinach (or any greens)
1-2 pears, sliced
1 cup crumbled goat cheese
1 cup of toasted walnuts
salt & pepper to taste

Leave a comment and let me know if you tried these recipes and how they turned out.

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