Name: Tuna Cakes With Creamy Cucumber Sauce
Yield: 5 servings
Ingredients: 1/2 cup finely chopped cucumber; 1/2 cup fat-free plain yogurt or fat-free plain Greek yogurt; 1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed; 1 teaspoon lemon-pepper seasoning salt; 1/3 cup shredded carrots; 1/4 cup sliced green onion; 1/4 cup finely chopped celery; 1/4 cup reduced-fat mayonnaise; 2 teaspoons spicy brown mustard; 1 cup panko bread crumbs, divided; 1 can (12 ounces) albacore tuna in water, drained; 1 tablespoon canola oil or olive oil, divided; Lemon wedges (optional)

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Ingredients

1/2 cup finely chopped cucumber
1/2 cup fat-free plain yogurt or fat-free plain Greek yogurt
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning salt
1/3 cup shredded carrots
1/4 cup sliced green onion
1/4 cup finely chopped celery
1/4 cup reduced-fat mayonnaise
2 teaspoons spicy brown mustard
1 cup panko bread crumbs, divided
1 can (12 ounces) albacore tuna in water, drained
1 tablespoon canola oil or olive oil, divided
Lemon wedges (optional)

Directions

Yield:
5 servings

Serving size:
1 tuna cake and 2 tablespoons sauce per serving

For sauce, stir together cucumber, yogurt, dill, and lemon-pepper seasoning. Cover and refrigerate until serving time.

In mixing bowl combine carrots, onion, celery, mayonnaise, and mustard. Stir in 1/2 cup panko. Add tuna and mix until combined.

Place remaining panko in shallow dish. Shape tuna mixture into 5 (1/2-inch-thick) patties. Dip patties in panko, lightly coating.

In 10-inch nonstick skillet heat 1 1/2 teaspoons oil. Add patties. Cook, uncovered, over medium heat 5 to 6 minutes or until golden brown, turning once. Add remaining 1 1/2 teaspoons oil to skillet when patties are turned. Serve with yogurt mixture and garnish with lemon wedges, if desired.

Tip: To reduce the sodium in this recipe, use salt-free lemon-pepper seasoning blend that has no sodium.

Calories: 187 calories, Carbohydrates: 13 g, Protein: 13 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Sodium: 654 mg, Fiber: 1 g

Exchanges per serving: 1 Fat, 2 1/2 Vegetable, 1 Meat.