2 6-ounce cans Ocean Naturals skipjack tuna, rinsed and drained
2 Tablespoons sliced scallions (~1 scallion)
¼ cup finely diced red bell pepper
¼ teaspoon dry mustard powder
¼ teaspoon black pepper
⅛ teaspoon celery seed
⅛ teaspoon paprika
pinch or two of salt
3 Tablespoons plain Greek yogurt
½ cup panko
1 egg, lightly beaten
juice from ½ fresh lemon
1-2 Tablespoons olive oil for pan-frying tuna cakes
For the Lemon Caper Dipping Sauce
½ cup plain Greek yogurt
2 Tablespoons mayonaise
1 Tablespoon fresh lemon juice
2 teaspoons drained capers, chopped
1 small garlic clove, minced
pinch of black pepper
Instructions
Drain tuna and add to a medium size bowl. Add all other ingredients through lemon juice to bowl and stir well to combine. Using a measuring cup, scoop out ¼ cup tuna mixture into your hands and gently form into a patty. Place on a plate until all patties are formed.
Loosely cover plate and refrigerate at least 15 minutes.
To cook tuna cakes, add 1 Tablespoon to a large non-stick skillet, cook on one side for ~3 minutes, gently flip and cook on other side for 2 minutes (5 minutes total). Add a little more olive oil and pan fry second batch.
Serve warm with lemon caper dipping sauce or over a bed of mixed greens with sauce as the dressing.
For the Lemon Caper Dipping Sauce:
Mix all ingredients in a small bowl, serve with warm tuna cakes.
Nutrition Information
Serving size: 2 tuna cakes
Recipe by Nutritious Eats at https://www.nutritiouseats.com/tuna-cakes-lemon-caper-dipping-sauce/