Tuna Cakes with Garlic Lemon Aioli
Baked tuna cakes complemented with a delicious garlic lemon aioli dipping sauce.
Servings: 4
Calories: 187kcal
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