Spicy Thai Tuna Cakes with Cucumber Aioli
- Number of Servings: 4
Ingredients
Tuna Cakes3 (5 oz) cans of Thai chili-flavored tuna (such as bumble bee), drained --You can just use plain tuna and season it with salt, cumin, garlic, and a little chili paste (to taste)1 large egg white, lightly beaten1/2 cup panko breadcrumbs (we use a bit more)2 tablespoons chopped fresh cilantroCooking Spray (or oil)Aioli1/2 cup shredded cucumber1/4 cup nonfat greek yogurt
1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into 3/4 inch thick patty.
2. Heat a large, nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side until lightly browned.
3. While patties cook, combine cucumber and mayo (and lime juice and chili paste if wanted) in a small bowl. Serve with tuna cakes.
Serving Size: 1 cake with 2T aioli
Number of Servings: 4
Recipe submitted by SparkPeople user SNOSILLA.
2. Heat a large, nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side until lightly browned.
3. While patties cook, combine cucumber and mayo (and lime juice and chili paste if wanted) in a small bowl. Serve with tuna cakes.
Serving Size: 1 cake with 2T aioli
Number of Servings: 4
Recipe submitted by SparkPeople user SNOSILLA.
Nutritional Info Amount Per Serving
- Calories: 163.4
- Total Fat: 1.2 g
- Cholesterol: 31.9 mg
- Sodium: 399.6 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.4 g
- Protein: 30.4 g
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