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Tuna Cakes with Lemon Aioli
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
4
servings
Ingredients
Tuna Cakes
▢
12
oz
can Bumble Bee tuna packed in water
-
drained
▢
1
egg
-
beaten
▢
¼
cup
plain Greek yogurt
▢
¼
cup
shallot
-
minced
▢
¼
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
▢
½
cup
plain Green yogurt
▢
1
tablespoon
light mayonnaise
▢
1
teaspoon
lemon juice
▢
2
cloves
garlic
-
minced
▢
Salt and pepper to taste
Instructions
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.