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Tuna Cakes with Lemon Caper Dipping Sauce

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Servings: 8 tuna cakes
Ingredients Method

Ingredients
  

  • 2 6- ounce cans Ocean Naturals skipjack tuna rinsed and drained
  • 2 Tablespoons sliced scallions ~1 scallion
  • 1/4 cup finely diced red bell pepper
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon paprika
  • pinch or two of salt
  • 3 Tablespoons plain Greek yogurt
  • 1/2 cup panko
  • 1 egg lightly beaten
  • juice from 1/2 fresh lemon
  • 1-2 Tablespoons olive oil for pan-frying tuna cakes
For the Lemon Caper Dipping Sauce
  • 1/2 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

Method
 

  1. 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 1/4 cup tuna mixture into your hands and gently form into a patty. Place on a plate until all patties are formed.
  2. Loosely cover plate and refrigerate at least 15 minutes.
  3. 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.
  4. 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:
  1. Mix all ingredients in a small bowl, serve with warm tuna cakes.