Healthy Tuna Cakes with Spicy Lemon Yogurt Sauce
By: Holly Sander
Published: Monday, April 17, 2017 - 11:31am

Ingredients




For The Tuna Cakes:
20 ounces canned solid white tuna in water (four 5-ounce cans)
1 large onion, diced
1 tablespoon olive oil
1/3 cup low fat Greek yogurt (or mayo if you prefer)
3 tablespoons lemon juice
1½ teaspoons salt
½ teaspoon pepper
1 bunch chopped fresh cilantro
3 jalapeno chile peppers finely chopped (ribs and seeds removed unless you like it a little spicy)
2 large eggs, lightly beaten
1/4 cup almond meal (or plain dried breadcrumbs)
cooking spray
For The Spicy Lemon Yogurt Sauce:
½ cup low-fat Greek yogurt
4 teaspoons lemon juice
1 teaspoon Sriracha sauce
1 clove garlic, minced
1 tablespoon cilantro (a rounded tablespoon!)
¼ teaspoon salt
¼ teaspoon pepper

Preparation

1 For The Tuna Cakes: 2 Preheat oven to 425. 3 Empty 4 cans of tuna into a large strainer over the sink, and let them drain while you prepare the following ingredients. 4 Sauté onions in olive oil for about 8 minutes in a sauté pan, until translucent.  Set aside and let cool. 5 While the onions are cooking, in a large mixing bowl, add Greek yogurt, lemon juice, salt and pepper and whisk till combined.  Then add cilantro and peppers to the mixture. 6 Add the tuna, beaten eggs, cooked onions and almond meal, and mix gently. 7 Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet. 8 If you are freezing the tuna cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a re-sealable freezer bag until needed. 9 To finish the cakes, bake on 425 for about 20 minutes, just until they start to crisp and become golden. 10 For The Spicy Lemon Yogurt Sauce: 11 Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.

About

Healthy Tuna Cakes with Spicy Lemon Yogurt Sauce: Low-carb, low fat, high-protein and absolutely delicious!  Ready in less than 30 minutes.