Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Thursday, December 28, 2023

Lemon-Garlic Tuna Cakes

Full credit for this zesty dish goes to the Del Monte company.

These better-for-you tuna cakes made with water-packed tuna, peas and Greek yogurt are baked, not fried. They get lots of fresh flavor from lemon zest, garlic and dill. Serve over a mixed greens salad that's dressed with a bright and simple lemon-Dijon vinaigrette.

Ingredients:

  • 1 medium lemon
  • 1/2 cup plain 2% or nonfat Greek yogurt
  • 4 tbsp chopped fresh dill - divided
  • 2 tsp Dijon mustard - divided
  • 1 tsp garlic - minced
  • salt and freshly ground black pepper to taste
  • 1 can (15 oz.) Del Monte® Sweet Peas - well drained
  • 2 cans (5 oz. each) chunk tuna in water - drained and coarsely flaked ( I prefer solid white Albacore)
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp olive oil
  • 1 bag (5 oz) spring mix lettuce

Preparation:

Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Finely grate lemon zest into a large bowl (set aside zested lemon to make the vinaigrette). Stir in yogurt, 2 tbsp dill, 1 tsp mustard, garlic, 1/4 tsp black pepper and 1/8 tsp salt. Add drained peas, drained tuna and Panko; gently stir together to combine.

Drop 8 equal portions (1/3 cup each) onto the baking sheet, spacing them evenly apart. Gently press and shape each portion to be 3-inches wide and about 3/4" thick. Spray generously with cooking spray.

Bake about 15 minutes, until golden brown on the bottom. Carefully flip cakes with a spatula and bake about 10 minutes more, until the second side is golden brown. Meanwhile, squeeze 1 to 2 lemon wedges into a large bowl until you have 2 tsp. juice. Add olive oil and 1 tsp mustard. Season with salt and pepper and whisk to combine.

When tuna cakes are ready, add lettuce and remaining 2 tbsp dill to bowl with lemon dressing; toss to coat. Serve tuna cakes with salad and remaining lemon wedges on the side.

Chef's Note: If you want a more elaborate dressing, have a look at my own

Luscious Lemon Vinaigrette.

Blessed be... and happy cooking!