Tuna cakes for a nutritious family nibble

Published 5:50 pm Friday, April 17, 2020

Finding a simple solution for your family’s dinner can be as easy as reaching in the pantry for ingredients like canned tuna to create Tuna-Carrot Cakes with Garlic Lemon Aioli. With less than half an hour spent in the kitchen, you can have a meal on the table in a hurry that delivers the irreplaceable nutrients of dairy.
Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4
Garlic Lemon Aioli:
3/4 cup fat-free plain Greek yogurt
1 tablespoon lemon juice or orange juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
Tuna-Carrot Cakes:
3/4 cup fine corn flake crumbs, divided
1/3 cup fat-free plain Greek yogurt
1/3 cup shredded carrot
2 tablespoons chopped green onion
2 tablespoons dill pickle relish or finely chopped dill pickle
1 can (12 ounces) tuna in water, drained and flaked
2 tablespoons vegetable oil
chopped green onion (optional)
To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.
To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.
Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.
In large nonstick skillet, heat oil over medium-high heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.

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