Tuna Cakes with Lemon Dijon Sauce

By Peggie

Ingredients

• Lemon Dijon Sauce:
• 2 4-oz cans of White Albacore Tuna, drained
• 1 Tablespoon Greek Yogurt
• 1 egg
• 2-3 Tablespoons Grated Parmesan Cheese
• 1 Tablespoon Fresh Chives, minced
• Salt and Pepper, to taste
• Dash Cayenne Pepper
• Wedges from 1/2 Lemon (reserve other half for sauce recipe below)
• 1/4 cup Plain Greek Yogurt
• 1 teaspoon Dijon Mustard
• Zest from 1/2 Lemon
• Juice of 1/2 Lemon
• 1 Tablespoon Fresh Chives, minced
• Salt and Pepper, to taste
• Dash Sweetener (optional)

Details

Servings 2

Preparation

Step 1

Drain tuna fish and lightly flake. Mix all ingredients together until well blended. Make four patties. In frying pan, heat 2 tablespoons Olive Oil on medium heat. Brown each side for 10 minutes.

Serve on bed of lettuce along with the Lemon Dijon Sauce and lemon wedges.

For the Lemon Dijon Sauce:
Whisk together all ingredients. Serve over tuna cakes.