Mediterranean Tuna Cakes with Citrus Mayonnaise

Mediterranean Tuna Cakes with Citrus Mayonnaise Recipe
Photo: Becky Luigart-Stayner
Fresh tuna makes all the difference in this recipe and is worth the expense. Pulse it about 5 times in the food processor to finely chop.
4

Worthy of a special occasion

Yield:

2 servings (serving size: 2 tuna cakes and 2 tablespoons mayonnaise)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 31 %
Fat 11.7 g
Satfat 2.6 g
Monofat 4.2 g
Polyfat 3.3 g
Protein 41.8 g
Carbohydrate 16.2 g
Fiber 1.3 g
Cholesterol 65 mg
Iron 3.3 mg
Sodium 582 mg
Calcium 41 mg

Ingredients

Mayonnaise:
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
Tuna cakes:
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried mint
1 tablespoon chopped fresh cilantro
1 tablespoon dry breadcrumbs
1 tablespoon finely chopped onion
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
1/8 teaspoon salt
2 tablespoons dry breadcrumbs
1 teaspoon olive oil
Cooking spray

Preparation

To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.

To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.

Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.

Note:

Marge Perry,

October 1999
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