Tuna Cakes with Cucumber Yogurt SaucePosted in Low Calorie, Main Course, Seafood, Side Dishes, Tuna, Vegetables on January 6th, 2010 by Eileen Devlin
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!
***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.
Tuna Cakes (per cake):
Total fat: 4 g
Cholesterol: 24 mg
Sodium: 416 mg
Carbohydrate: 6 g
Fiber: 1 g
Protein: 17 g
Total Fat: 2.5 g
Cholesterol: 3 mg
Sodium: 313 mg
Carbohydrate: 22 mg
Fiber: 2 g
Protein: 8 g