Spicy Thai Tuna Cakes with Cucumber Aïoli

Spicy Thai Tuna Cakes with Cucumber Aïoli Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: 1 cake and 2 tablespoons aïoli)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 2 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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