Tuna-Zucchini Cakes with Garlic Lemon Aioli

Ingredients

Garlic Lemon Aioli

• 3/4 cup fat-free plain Greek yogurt
• 1 tablespoon lemon juice or orange juice
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt

Tuna-Zucchini Cakes

• 3/4 cup fine corn flake crumbs, divided
• 1/3 cup fat-free plain Greek yogurt
• 1/3 cup shredded zucchini or carrot
• 2 tablespoons chopped green onion
• 2 tablespoons dill pickle relish, or finely chopped dill pickle
• 1 can (12 oz.) tuna in water, drained and flaked
• 2 tablespoons vegetable oil
• chopped green onion, (optional)

Instructions

Garlic Lemon Aioli

For aioli, in small bowl combine 3/4 cup yogurt, lemon juice or orange juice, garlic powder and salt. Cover and refrigerate until serving time.

Tuna-Zucchini Cakes

In medium bowl combine 1/2 cup of the corn flake crumbs, 1/3 cup yogurt, zucchini or carrot, 2 tablespoons onion and relish. Add tuna. Mix well.

Place the remaining 1/4 cup corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch-thick patties. Lightly coat both sides of patties with the crumbs.

In large nonstick skillet heat oil over medium-high heat. Cook patties in hot oil for 4 to 6 minutes or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion (if desired).

*Photography by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com