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    Home » Recipes » Seafood/Shellfish

    February 11, 2015

    Tuna Cakes with Garlic Lemon Aioli

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    Light, flavorful baked Tuna Cakes complemented with a yogurt aioli ready in less than 45 minutes.

    Tuna Cakes with Garlic Lemon Aioli

     

    My husband was asking me to make tuna cakes for a few weeks when my friend Christina happened to post a recipe for them. I'll be honest, what caught my eye more was the garlic lemon aioli she made to go with them. I mean, I LOVE garlic! Sometimes too much, like when I didn't consider the fact that my garlic cloves were particularly large and I used two of them to make the aioli. Holy garlic!! Yeah, let's not do that, use 2 cloves only if they are small.

    Tuna Cakes

    Although I loved Christina's recipe, I wanted to make it as low-fat and low sodium as possible while still keeping the tuna cakes flavorful. I messed that up a bit when I accidentally dropped two whole eggs into the mixture instead of just the whites like I wanted. That was just the first thing I messed up this week. A few days later I tripped and dropped a completed dish I planned on writing about all over my dining room chair! So, if you were wondering why I haven't been posting as frequently, it's because things haven't been going as planned for a long time.

    Tuna Cakes with Garlic Lemon Aioli

    I used J & D's Bacon Salt in both the tuna cakes and the aioli. It has less sodium than regular salt, and gives a really nice, smokey flavor. You may remember I used it in my Bacon Jalapeno Bloody Mary. I would love one of those Bloody Mary's right about now! Sorry, I miss bacon and I'm not afraid to admit it.

    Recipe adapted from It Is A Keeper.

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    Tuna Cakes with Garlic Lemon Aioli

    Baked tuna cakes complemented with a delicious garlic lemon aioli dipping sauce.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Entree
    Servings: 4
    Calories: 187kcal
    Author: Bernadette

    Ingredients

    • For the Tuna Cakes:
    • 2 cans low sodium albacore tuna packed in water ,drained
    • 2 eggs ,beaten
    • ¾ cup panko breadcrumbs
    • ½ cup finely chopped green bell pepper
    • scant ½ cup finely chopped shallot
    • ¼ cup low-fat plain Greek yogurt
    • ½ teaspoon dried thyme
    • ⅛ teaspoon bacon salt
    • ⅛ teaspoon black pepper
    • extra light tasting olive oil for brushing
    • For the Garlic Lemon Aioli:
    • ½ cup low-fat plain Greek Yogurt
    • 1 clove garlic minced (use two if the cloves are small)
    • ½ tablespoon lemon juice
    • ⅛ teaspoon bacon salt
    • ⅛ teaspoon black pepper

    Instructions

    • Prepare the aioli: In a small bowl, combine the Greek yogurt, minced garlic, bacon salt, and pepper. Cover and refrigerate until serving.
    • Preheat oven to 375 degrees F. In a large bowl, combine the tuna, breadcrumbs, eggs, shallot, green pepper, Greek yogurt, thyme, bacon salt, and pepper. Mix well, then form into 4-5 cakes. Brush lightly with olive oil. Bake in the preheated oven for 20-25 minutes, turning once, until lightly golden.

    Nutrition

    Calories: 187kcal | Carbohydrates: 11g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 114mg | Sodium: 341mg | Potassium: 237mg | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 15.9mg | Calcium: 97mg | Iron: 2.5mg

     

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    Comments

    1. mimi says

      February 14, 2015 at 10:19 am

      Great cakes! If you're like me, all of my food revolves around condiments - aiolis, chutneys, mustards, and whatever. So I would have been attracted to the aioli as well!

      Reply
      • Bernadette says

        February 22, 2015 at 11:24 am

        The aioli makes the recipe for me! Thanks for stopping by Mimi, sorry it took me so long to respond!

        Reply

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