Tuna Cakes with
Cucumber Yogurt Sauce


Ingredients

Cucumber Yogurt Sauce

1/2 cup peeled, seeded, and finely chopped cucumber

1/2 cup nonfat or low-fat plain yogurt

2 tablespoons snipped fresh dillweed or 2 teaspoons
       dried, crumbled

2 teaspoons lemon juice

1/8 to 1/4 teaspoon pepper


Tuna Cakes

2 6-ounce cans albacore tuna in distilled or spring water,
       drained and flaked

Egg substitute equivalent to 2 eggs, or 2 large eggs

1/3 cup crushed fat-free, no-salt-added whole-wheat crackers

1/4 cup chopped green onions (green and white parts)

2 teaspoons Dijon mustard
1 teaspoon prepared horseradish

1/4 teaspoon salt

1/4 teaspoon pepper

*****
1 tablespoon canola or corn oil


Cooking Instructions

1.  In a small bowl, stir together all the sauce
     ingredients. Cover the bowl and refrigerate.

2.  Meanwhile, in a medium bowl, combine all
     the tuna cake ingredients. Shape into 6
     cakes about 2 1/2 inches in diameter.

3.  Heat a large nonstick skillet over medium
     heat. Pour the oil into the skillet and swirl
     to coat the bottom.

4.  Cook the tuna cakes for 6 to 8 minutes, or
     until golden brown on both sides, turning
     once. Serve with the sauce on the side.


Yields 6 Servings, 1 tuna cake and
2 tablespoons sauce per serving



PER SERVING:

Calories 142
Total fat 4.5 grams
Saturated fat 0.5 grams
Cholesterol 24 milligrams
Sodium 422 milligrams
Carbohydrates 7 grams
Fiber 1 gram
Sugar 3 grams
Protein 18 grams





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