Tuna Cakes with Avacado Sauce
- Number of Servings: 6
Ingredients
Avacado Sauce:1 medium avocado, pitted and peeled1 tbsp low-fat mayonnaise 1 tbsp fresh lime juice 1/4 tsp salt 1/4 tsp sugar1 jalapeno chile (including seeds), stemmed and quartered lengthwise1/4 cup fat-free milk Tuna Cakes 1 12 oz can tuna in water, drained and flaked into a bowl1 egg1/4 cup minced fresh chives1 tsp fresh lemon juice1 tsp Dijon mustard1/4 tsp black pepper1/4 - 1/2 cup breadcrumbs (some for coating1/4 cup black olives, chopped 2 tbsp olive oil2 garlic cloves, minced1/4 cup red bell pepper, diced1/4 teaspoon salt
DIRECTIONS
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill until ready to eat.
Tuna Cakes:
Stir together tuna, egg, chives, lemon juice, mustard, salt, pepper, olives, red bell pepper, garlic and 1/4 cup of the bread crumbs in a large bowl until blended well. If needed, add the other 1/4 cup of bread crumbs. You want enough bread crumbs to be able to make cakes that will hold together nicely.
Form into four patties and dredge in the remaining 1/3 cup bread crumbs.
Heat the oil in a skillet and cook tuna cakes until heated through and nicely browned. About 5-6 minutes per side over medium heat. You can also bake the tuna cakes in the oven on an oiled baking sheet at 400 degrees for about 15 minutes. Just flip them over about halfway through cooking time.
To serve, put a couple of tomato slices on a plate, two tuna cakes and then top with the chilled avocado sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user THENASEEFS.
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill until ready to eat.
Tuna Cakes:
Stir together tuna, egg, chives, lemon juice, mustard, salt, pepper, olives, red bell pepper, garlic and 1/4 cup of the bread crumbs in a large bowl until blended well. If needed, add the other 1/4 cup of bread crumbs. You want enough bread crumbs to be able to make cakes that will hold together nicely.
Form into four patties and dredge in the remaining 1/3 cup bread crumbs.
Heat the oil in a skillet and cook tuna cakes until heated through and nicely browned. About 5-6 minutes per side over medium heat. You can also bake the tuna cakes in the oven on an oiled baking sheet at 400 degrees for about 15 minutes. Just flip them over about halfway through cooking time.
To serve, put a couple of tomato slices on a plate, two tuna cakes and then top with the chilled avocado sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user THENASEEFS.
Nutritional Info Amount Per Serving
- Calories: 342.0
- Total Fat: 12.8 g
- Cholesterol: 75.4 mg
- Sodium: 844.4 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.0 g
- Protein: 38.8 g
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