Light, flavorful baked Tuna Cakes complemented with a yogurt aioli ready in less than 45 minutes.
My husband was asking me to make tuna cakes for a few weeks when my friend Christina happened to post a recipe for them. I'll be honest, what caught my eye more was the garlic lemon aioli she made to go with them. I mean, I LOVE garlic! Sometimes too much, like when I didn't consider the fact that my garlic cloves were particularly large and I used two of them to make the aioli. Holy garlic!! Yeah, let's not do that, use 2 cloves only if they are small.
Although I loved Christina's recipe, I wanted to make it as low-fat and low sodium as possible while still keeping the tuna cakes flavorful. I messed that up a bit when I accidentally dropped two whole eggs into the mixture instead of just the whites like I wanted. That was just the first thing I messed up this week. A few days later I tripped and dropped a completed dish I planned on writing about all over my dining room chair! So, if you were wondering why I haven't been posting as frequently, it's because things haven't been going as planned for a long time.
I used J & D's Bacon Salt in both the tuna cakes and the aioli. It has less sodium than regular salt, and gives a really nice, smokey flavor. You may remember I used it in my Bacon Jalapeno Bloody Mary. I would love one of those Bloody Mary's right about now! Sorry, I miss bacon and I'm not afraid to admit it.
Recipe adapted from It Is A Keeper.
Tuna Cakes with Garlic Lemon Aioli
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
mimi says
Great cakes! If you're like me, all of my food revolves around condiments - aiolis, chutneys, mustards, and whatever. So I would have been attracted to the aioli as well!
Bernadette says
The aioli makes the recipe for me! Thanks for stopping by Mimi, sorry it took me so long to respond!