Tuna-Zucchini Cakes with Garlic Lemon Aioli
These dressed-up tuna patties are a flash in the pan! Greek yogurt, shredded vegetables and pickle relish add flavor and moisture to classic tuna patties. Serve them with a simple, but sophisticated sauce made from yogurt, lemon juice and garlic and you have a meal that’s both homey and elegant in no time flat.
Ingredients
Garlic Lemon Aioli
- 3/4 cup yogurt, fat-free plain Greek
- 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 yogurt, fat-free plain Greek
- 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)
Nutrition Information
Serving size: 2 patties plus 3 tablespoons aioli
Calories: 230
Carbohydrate: 18g (6%)
Protein: 23g (46%)
Total Fat: 8g (800%)
Trans Fat: 0g
Cholesterol: 30mg (10%)
Sodium: 390mg (16%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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
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