Five Ingredient Tuna Cakes (GF)

So if you haven't already seen me talk about Safe Catch tuna on Instagram, let me give you a little introduction. They sell pretty much the only canned tuna I will ever buy again. They have the lowest mercury limit of any tuna brand (their elite tuna is 10x stricter than FDA regulations), making it safe for both pregnant women and children to eat regularly. They test every single tuna and pack each can with just the tuna and it's natural juices. Does it get any better than that? It actually does because you can use the code allroads for 10% off your order on their website!

I've loved playing around with this tuna in the kitchen ever since discovering it, and I can't wait to bring you guys some delicious recipes here on the blog. To start it all off I made these super easy, super delicious tuna cakes. They're perfect for an easy dinner, and the leftover are great to pack for lunch.

Here's What You'll Need:

1) 5 oz Safe Catch Elite Tuna
2) 1/2 cup cooked Chosen Foods quinoa
3) 1/4 cup onion, chopped
4) 1 tbsp German mustard
5) 1 egg


1) In a bowl, mix together the ingredients with your hands.
2) Form the mixture into 2-3 patties (depending on size), squeezing tightly to rid of excess liquid.
3) In a pan on the stove top over medium high heat, add the patties and cook for 3-4 minutes per side. If the patty crumbles a bit when flipping, just reassemble it using a spatula. 
4) Remove from heat, serve, and enjoy!

I served mine over a couple of tomato slices. They'd also be great on their own or on top of a salad. You can add some extra mustard or hot sauce for a little kick. Let me know how you ate yours and what you think in the comments below!

Spicy Tuna Flatbread


Recently I've had this desire to make wraps, sandwiches, and flatbreads for lunch. They're simple, you just throw the ingredients on or in a wrap or two pieces of bread, and there you have it. So I started doing this, but I really felt like I was just consuming a lot of bread and wheat. I started thinking about making my own spinach wraps, which I still would like to try, but in the midst of this, I happened to stumble up WrawPs

The funny thing is I had been following them and didn't even realize that their product was exactly what I had been looking for. All of the wraps are made from mostly fruit and veggies. They are wheat free, gluten free, vegan,  paleo, organic, you name it! So of course I had to try any and all of them. I'm still working my way through the flavors, and I will do a full product review once I make some more progress, but they're great!

I decided to use the spicy flavor one to make a spicy tuna flatbread that's somewhat inspired by a tuna melt and somewhat inspired by me craving some heat. 

Here's what you'll need:

-1 spicy WrawP (you can use another wrap or flatbread if needed)
-1/2 tomato, sliced
-1/4 cup baby spinach
-1 can tuna (in water)
-1/2 jalapeno, minced
-2 tbsp red onion, chopped
-2 tbsp corn
-2 tbsp cheddar cheese, shredded
-1 tbsp mayonnaise (I used Just Mayo in the recipe which is vegan)
-black pepper to taste


1) In a bowl, mix together the tuna, mayo, cheddar, jalapeno, and black pepper.
2) On a baking sheet (either covered with foil or sprayed with cooking spray), place the WrawP. 
3) Top the WrawP with the sliced tomatoes, leaving a "crust" around the edges. 
4) Top the tomatoes with the spinach and then the tuna mixture. 
5) Top the tuna with the corn and red onion.
6) Preheat your oven to 400 degrees. Cook the flatbread for about 5-7 minutes. 
7) Once cooked, cut the flatbread in half, serve, and enjoy!

Be aware that this is spicy! But if you like spicy, you should love it! If you don't like spicy, skip on the jalapeno, and it'll still be tasty! Let me know what you think in the comments below, and feel free to sign up for e-mail updates!

Apple Tuna Salad

As it starts approaching the end of the week, my fridge starts looking a little sparse. Fortunately, I was really feeling a simple salad, but just spinach and tomatoes weren't cutting it. Then I remembered the tuna in the cabinet and started thinking of ways to kick it up a notch.

Something I really love to do with tuna salad is throw in apples (see my Tuna Zucchini-Pasta Salad). I know at first that sounds a little weird, well a lot weird, but trust me, it's delicious! The salty tuna with the sweet apple is so unbelievably good! So I decided to replace the celery in your average tuna salad with some apple, throw in red onion, and cut back on the mayo by using some avocado.

Here's What You'll Need:

-4 cups spinach
-15-20 cherry tomatoes, halved
-2 cans tuna (in water)
-1 tbsp Just Mayo (which is vegan and non GMO, but feel free to use whatever mayo you prefer)
-1/4 avocado
-1/2 Granny Smith apple, chopped
-1/4 cup red onion, chopped
-sea salt and black pepper to taste
-2 tbsp balsamic vinegar
-2 tsp olive oil


1) In a bowl mix together the tuna, mayo, avocado, apples, onion, sea salt, and pepper.
2) In two bowl split the spinach and top each with half of the halved tomatoes.
3) Top each bowl with half of the tuna salad.
4) Drizzle on 1 tbsp of vinegar and 1 tsp of olive oil onto each salad. Top with additional sea salt and vinegar as desired, and enjoy!

Let me know what you think in the comments below, and feel free to sign up for e-mail updates!

Tuna Zucchini-Pasta Salad

Coming into August, I've been hearing so many people say that summer is basically over. Summer just started a month a half ago!  We have another month and a half until we are heading into fall. I wanted to beat these "end of the summer" blues and keep summer alive with a nice, refreshing recipe.

This recipe was inspired by a pasta salad that I used to eat growing up. I decided to use raw, crisp zucchini noodles in the place of pasta and turn it into a delicious meal. You get some added freshness from the use of apples and celery mixed with a little protein and saltiness from the tuna. This would be a perfect lunch or dinner, or you can definitely serve it as a side at a summer picnic or BBQ.


Here's what you'll need:

-1 very large (or 2 medium sized zucchinis), spiralized using the ribbon noodle blade (if you don't have this option, a standard zucchini noodle will work just fine)
-2 cans of tuna (in water), drained and cut up
-1 granny smith apple, chopped
-4 stalks of celery, chopped
-3 tbsp mayonnaise
-1/4 tsp Himalayan sea salt
-1/2 tsp black pepper


1) Mix together all ingredients in a large bowl. Yes, it's just that simple.
2) Serve right away, topping with extra black pepper if desired, OR refrigerate until ready to serve.
3) Enjoy!

This recipe is super simple, and you may very well have some, if not all, ingredients lying around. I'm a big fan of black pepper, so if you are not, you may want to cut down the 1/2 tsp to 1/4. Let me know if you use this at your next cook out or you make it for a quick meal for yourself! I hope you enjoy, and leave any comments below! Also feel free to sign up for e-mail subscriptions.