Tuna Cakes Garlic Lemon Aioli - It Is a Keeper
5 from 1 vote

Red Velvet Muddy Buddies Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Servings: 4
Author: Christina Hitchcock


Tuna Cakes

  • 12 oz can Bumble Bee tuna packed in water - drained
  • 1 egg - beaten
  • 1/4 cup plain Greek yogurt
  • 1/4 cup shallot - minced
  • 1/4 cup red bell pepper - minced
  • 1 clove garlic - minced
  • 2 tablespoons fresh parsley - minced
  • Salt and pepper to taste
  • 1 cup Panko bread crumbs
  • 1 tablespoon olive oil

Garlic Lemon Aioli

  • 1/2 cup plain Green yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon lemon juice
  • 2 cloves garlic - minced
  • Salt and pepper to taste


  • In a small bowl whisk together all of the ingredients for the aioli.
  • Cover and refrigerate until you're ready to serve.
  • In a medium bowl, combine the tuna, egg, yogurt, shallot, pepper, garlic, parsley, salt and pepper.
  • Mix together with a fork until combined. Be careful not to over mix and break up the tuna too much.
  • Form the tuna mixture into 4 cakes.
  • Place the the Panko on a plate and press each cake into the bread crumbs, coating both sides.
  • Heat the olive oil in a large skillet over medium high heat.
  • Place the tuna cakes in the pan and cook for 3-5 minutes on each side, or until golden brown.
  • Remove from pan and serve immediately with Garlic Lemon Aioli.
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