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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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