Spicy Thai Tuna Cakes with Cucumber Aioli
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
Ingredients
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)
Aioli
1/2 cup shredded cucumber
1/4 cup nonfat greek yogurt
Tips
The aioli was originally made with mayo, but I happen to hate mayo, and the nonfat Greek yogurt is just as good and MUCH better for you!
Directions
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.