Tuna Cakes with Red Pepper and Quick Remoulade Sauce

2 tablespoons olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 cup breadcrumbs

1/2 teaspoon salt

1/8 teaspoon pepper

Canola oil, for shallow frying

Try it with this:

Quick Remoulade Sauce:
2 tablespoons mayo
2 tablespoons plain Greek yogurt
1 tablespoon minced fresh parsley
2 teaspoons ketchup
1 teaspoon whole-grain mustard
1 teaspoon hot sauce (more or less to taste)
1 teaspoon lemon juice
1/4 teaspoon paprika
Pinch salt and pepper

Stir together all ingredients; store refrigerated until serving.

Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally. Add garlic and cook 2 minutes, stirring frequently; cool.

Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper.

Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.

Serving Size: Makes 2 servings (or 4 as an appetizer)

Number of Servings: 2

Recipe submitted by SparkPeople user BEAKIEBEAN.