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Spicy Thai Tuna Cakes with Cucumber Aïoli

Photo: Oxmoor House
Prep time 10 mins
Cook time 2 mins
Yield 4 servings (serving size: 1 cake and 2 tablespoons aïoli)
Cool cucumber aïoli puts out the fire of the Thai spices in these tuna cakes. Although the cakes are portioned as a main dish, you can also form eight smaller appetizer cakes when entertaining guests.Prep: 10 minutes; Cook: 2 minutes

Ingredients

  • 3 (5-ounce) cans Thai chili-flavored tuna (such as Bumble Bee), drained
  • 1 large egg white, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh cilantro
  • Cooking spray
  • 1/2 cup shredded cucumber
  • 1/4 cup light mayonnaise

Nutrition Information

  • calories 173
  • caloriesfromfat 47 %
  • fat 9 g
  • satfat 1.2 g
  • monofat 3.8 g
  • polyfat 3.6 g
  • protein 10.1 g
  • carbohydrate 11.9 g
  • fiber 0.9 g
  • cholesterol 26 mg
  • iron 0.8 mg
  • sodium 413 mg
  • calcium 4 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

  2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side or until lightly browned.

  3. While patties cook, combine cucumber and mayonnaise in a small bowl. Serve with tuna cakes.

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