So here’s a recipe I am SO glad to have found! This was spectacular!
For cucumber yogurt sauce:
1/2 c peeled, seeded, and finely chopped cucumber
1/2 c plain non-fat yogurt
2 tbsp snipped fresh dillweed or 2 tsps dried and crushed
2 tsps fresh lemon juice
1/8 to 1/4 tsp pepper
Stir above ingredients together – cover and refrigerate.
For tuna cakes:
2- 6 oz cans albacore tuna in distilled/spring water, drained and flaked
2 large eggs or you can subsitute
1/3 c crushed fat free no salt added whole wheat crackers ( or you choose)
1/4 c chopped green onion (green and white parts)
2 tsp Dijon mustard
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp pepper
Combine all tuna ingredients and shape into 6 cakes about 2.5 in in diameter. Heat a skillet over medium heat and prep with vegetable oil. Cook cakes for 6-8 mins or until golden brown, turning once. Serve with sauce and sides of choice – Enjoy!
Frying up the tuna cakes. . .
Voila! (And as always I have to have my salad)
***The side is a corn pudding which was actually a great accompaniment. Here’s the how-to on that one: Combine 2 c whole kernel corn, 1 1/4 c low fat buttermilk, 2 lg eggs (or substitutes), 1 tbsp melted margarine, 1 tsp salt and white pepper each. Prep a 6.5 in baking pan and bake for 45 – 50 mins (closer to 50) at 350.
Nutritional Information:
Tuna Cakes (per cake):
Calories: 133
Total fat: 4 g
Cholesterol: 24 mg
Sodium: 416 mg
Carbohydrate: 6 g
Fiber: 1 g
Protein: 17 g
Corn Pudding:
Calories: 133
Total Fat: 2.5 g
Cholesterol: 3 mg
Sodium: 313 mg
Carbohydrate: 22 mg
Fiber: 2 g
Protein: 8 g
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#1 by Bob - January 6th, 2010 at 16:58
Love it! I’ve made tuna cakes before, but not like that. They look like they hold together a lot better than mine. Heh.
#2 by Eileen Devlin - January 6th, 2010 at 17:14
Actually. . .the first one I fried didn’t hold like I wanted it too and then I realized I just had to let it fry a bit longer – I think that’s the secret without comprising the meat content.
Oh. . .and I made more lemon bars last night – this time with chocolate drizzle! What a happy ending:)
#3 by Van Santos - January 6th, 2010 at 20:01
The dish look fantastic! The cucumber yogurt sauce reminds me of mediterranean dishes. I’m adding this to my to-do list.
On another note, I’ve been meaning to ask you where you get all your nutritional information… that would be very helpful to know.
#4 by Eileen Devlin - January 6th, 2010 at 20:26
Thank you! It was *very* good and I am definitely making these again.
Hmmm. . .funny you ask about the nutritional information. Most recipes I find with nutritional content included – for me, that’s the basis of my choices – so I already know how many cals/serving I would be consuming. Just another means of portion control. This way I still enjoy the foods I like (what would life be like without chocolate?).
For recipes that don’t have that information AND you really want to know what you’re eating you can go to the following websites:
1. recipes.sparkpeople.com/recipe-calculator.asp (I particularly liked this website and compared the results to what an actual recipe stated – it was over by 1 calorie – pretty accurate)
2. caloriecount.about.com/cc/recipe_analysis.php (I compared the same recipe I used for #1 and it was under by 9 calories)
3. fatsecret.com This is basically a dieter’s website and community – a facebook for those who want to lose weight. Here recipes are shared and you can also submit recipes where it calculates the calories for you. The process is a bit more tedious though.
Hope that helps.
#5 by Van Santos - January 9th, 2010 at 16:10
The calorie count at about.com is really, really nice and surprisingly easy to you. Thanks for pointing me in that direction.
I’m almost tempted to use it on the site.
#6 by Eileen Devlin - January 9th, 2010 at 16:15
Not a bad idea, especially for the recipes that do not have such information readily available. I’m all for it!