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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Mediterranean Tuna Cakes with Citrus Mayonnaise

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.

Cooking Light OCTOBER 1999

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 31%
  • Fat: 11.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 41.8g
  • Carbohydrate: 16.2g
  • Fiber: 1.3g
  • Cholesterol: 65mg
  • Iron: 3.3mg
  • Sodium: 582mg
  • Calcium: 41mg

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Mediterranean Tuna Cakes with Citrus Mayonnaise recipe