By JJ Virgin

Tuna and Quinoa Cakes


May 1, 2024

4 servings / 2 patties per serving


¾ cup raw cashews

¾ cup water

3 5-oz cans yellowfin tuna in water, drained

6 oz large shrimp, peeled, deveined, tail removed, and finely chopped

1 tsp granulated garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp ground black pepper

½ cup quinoa, cooked

½ cup white beans, drained

¼ cup carrots, grated

¼ cup green onions (white and green parts), finely chopped

¼ cup cilantro, chopped

4 tbsp hemp hearts

2 scoops Reignite Wellness™ Extra Fiber

1 tbsp lemon zest

1 tbsp fresh lemon juice

¼ cup gluten-free oat flour

2 tbsp avocado oil (for frying)

1 avocado, sliced


1In a blender, combine raw cashews and water. Blend on low speed, gradually increasing to medium until a smooth paste forms. Set aside.

2Place all remaining ingredients, except avocado oil and avocado, in a medium mixing bowl with the cashew mixture on top. Mix thoroughly with your hands.

3Shape the mixture into 8 small patties, ensuring they are compact to hold their shape.

4In a large skillet, heat avocado oil over medium heat. Place the patties in the skillet and cook for 3-5 minutes on each side or until golden brown and cooked through.

5Serve 2 patties on a plate and top with avocado slices.

6Store any remaining tuna patties in an airtight container in the refrigerator for up to 4 days.


Nutrition Facts

Total Fat23g
Total Carbohydrates28g
Dietary Fiber9g