At around dinner time yesterday, I had two options: 

1) Muster up the energy to change out of my #TeamNoPants attire and brave the Sunday grocery shopper crowd or…..
2) Dig through the panty and prepare something with what I already had in the kitchen.
2 Main Ingredients + 2 add-ins + a few sprAnkles of spices…..this is what I created:
Tuna Quinoa Cakes 
As  I was preparing dinner, my mind drifted to my St. Mary’s school cafeteria lunch days.  You want to know why I don’t mind eating the same thing every day of every week?  Here’s why.  That’s pretty much what I did from age 5-13 years old.  I can remember our lunch calendar like it was yesterday.
Tuesdays: Hamburger and tots day
Wednesdays: Salisbury Steak and nasty gravy and potatoes (leftover hamburger meat from Tuesday)
Fridays: salmon croquettes with macaroni & cheese and gumbo; alternating with tuna fish and/or pimento cheese sandwiches with tots
I can’t recall what Mondays and Thursdays were, but I’m sure they were equally nutritious; ha.  I legitimately loved the salmon croquettes; I requested it for dinner at home often.  Eating these last night brought back memories of blue and white plaid skirts, cafeteria punch cards, and tuna fish Fridays.
Here’s the seasoning I used in addition to black pepper.
Coconut aminos; dill, true lemon, and lemon pepper Ms. Dash.  I used the olive oil spray to coat the pan.

Nutritional Info Calculated Based on the Ingredients & Quantities below:

Recipe makes 4-5 Tuna Cakes, but can easily be doubled to make more.

  • 8 oz tuna (drained and rinsed)
  • 1/2 cup quinoa (I used the Super Grains seen below) 
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • Splash of coconut aminos
  • SprAnkles of dill, true lemon, Ms. Dash lemon pepper, ground pepper, and ground mustard.
Using a food processor with the “S” blade attachment, toss diced celery and onions as well as desired amount of seasonings. Pulse together until it’s finely minced.  Then add the tuna and cooked quinoa (as package directs) and pulse until it reaches desired consistency. 
Meanwhile, heat skillet medium-high and spray with cooking spray.  You can also use a tablespoon of cooking oil, but the cakes didn’t turn out any better using oil vs. spray; so I’d stick with organic cooking spray.
Form the “dough” into patties and cook in heated pan for about 4-5 minutes on each side.  In less than 15 minutes, you’ve got your main dish prepared!
I plated mine with asparagus and roasted okra. 
Asparagus prep: break ends, lay on baking dish, coat with cooking spray, sprAnkle true lemon and pepper, bake at 400 degrees for 7 minutes. DONE.
Okra prep: Preheat oven to 425; line baking sheet with foil. Dice okra and spread over prepared sheet, coat with cooking spray, season with pepper, garlic, and any other seasoning you prefer, and roast for 10-15 minutes.
Nutritional Information: One Serving = About 2 Tuna Quinoa Cakes.