Spicy Thai Tuna Cakes with Cucumber Aioli

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spicy Thai Tuna Cakes with Cucumber Aioli calories by ingredient

Number of Servings: 4


    Tuna Cakes
    3 (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 beaten
    1/2 cup panko breadcrumbs (we use a bit more)
    2 tablespoons chopped fresh cilantro
    Cooking Spray (or oil)

    1/2 cup shredded cucumber
    1/4 cup nonfat greek yogurt


The aioli was originally made with mayo, but I happen to hate mayo, and the nonfat Greek yogurt is just as good and MUCH better for you!


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.