The Millennial Chef

Tuna & Quinoa Cakes


Extra virgin olive oil

1 bell pepper, any color, diced

3 small shallots, diced

1 celery stalk, diced

1 zucchini, diced

1 tablespoon of old bay seasoning

1 teaspoon of cumin

1 lemon, zest and juice

2 cans of tuna, drained

2 eggs,

1 (ish) cups of cooked quinoa

1/2 cup of panko bread crumbs

3 tablespoons of parmesan cheese

2 tablespoons of Greek yogurt

Fresh parsley

Salt and pepper, to taste

Serving size- makes about 6 patties


  1. Take out a saute pan and add a tablespoon of olive oil. Add the bell pepper, shallot, and celery. Cook for 3-4 minutes on medium heat. Then, add the zucchini and salt, pepper, old bay seasonings and cumin. Cook for an additional 3 minutes until all the vegetables have softened.
  2. Next, take out a bowl and all your vegetables and allow to cool. Once it has cooled, add the zest and juice of 1 lemon, 2 cans of tuna, 2 eggs, 1 cup of quinoa, 1/2 cup of panko bread crumbs, 3 tablespoons of Parmesan cheese, 2 tablespoons of Greek yogurt, tablespoon or so of fresh parsley and a little salt and pepper, to taste. Combine and check the texture. If it feels too wet, add in a little more quinoa or bread crumbs. Then, form them into small patties and fry them in a little more olive oil in a pan for a couple minutes on each side, or preheat your oven to 400 and cook then for 10 minutes.
  3. Serve with a tartar sauce and green salad and enjoy!

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