Tuna Cakes with Lemon Yogurt Sauce is a recipe you don’t want to miss, and don’t skip the sauce; it adds a tangy note of lemony freshness to these crispy cakes!
Servings : 4
Ingredients
Tuna Cakes:
- 2 cup 100% whole grain breadcrumbs or panko
- 2 Tbsp plain yogurt
- 3 green onion
- 3 egg beaten
- 2 Tbsp fresh parsley finely chopped
- 1 tsp seafood seasoning
- 10 oz canned tuna in water, drained
- 3 Tbsp unsalted butter
- 3 Tbsp extra virgin olive oil
Lemon Yogurt Sauce
- 3/4 cup plain yogurt
- 1 Tbsp bottled minced garlic
- 1 tsp lemon rind
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Corn on the Cob
- 4 ears corn on the cob
- unsalted butter optional
- salt optional
Fresh Tomato Slices
- 5 tomato ripe
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Instructions
Tuna Cakes
- Combine yogurt and next 4 ingredients in a bowl. Crumble cornbread into crumbs, to yield 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna into yogurt mixture. Form into 8 patties. Heat butter and oil in a large skillet. Cook patties, in batches, 2-3 minutes per side or until golden brown.
Lemon Yogurt Sauce
- Combine all ingredients. Serve with tuna cakes.
Corn on the Cob
- Shuck corn. Bring large pot of water to a boil. Boil corn 10 minutes. Serve with butter and salt, if desired.
Fresh Tomato Slices
- Slice tomatoes. Serve with salt and pepper, if desired.
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Comments (1)
On my meal plan for this week.