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| Tuna Cakes with Roasted Pepper Aioli |
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Serves 5 (2 tuna cakes each)
Prep time 20 min / Total time 35 min
Not just your classic tuna cakes…so much more delicious and great as
a snack or appetizer!
Enjoy with a spinach or Arugula salad.
2 cans
(170 g each)
|
Gold Seal® Chunk Light tuna, drained |
| 1/4 cup |
finely chopped green onions |
| 1/4 cup |
finely chopped celery |
| 1/4 cup |
finely chopped red pepper |
| 1/4 cup |
finely chopped parsley |
| 3/4 cup |
crushed unsalted soda crackers |
| 1/2 tsp |
thyme |
| 1/2 |
plain yogurt |
| 2 Tbsp |
grated Parmesan cheese |
| 1 tsp |
horseradish |
| |
juice of 1/2 lemon |
| 1 |
large egg |
Roasted pepper classic aioli
1
|
clove garlic |
| 2 Tbsp |
olive oil |
| 2 |
roasted red peppers, skinned, seeded & drained on paper towel |
| 1/2 tsp |
dry mustard |
| 1 tsp |
honey |
| 1 cup |
low fat mayonnaise |
| |
juice of 1/2 lemon |
| 1/8 tsp |
cayenne pepper |
Place all aioli ingredients into a food processor and puree until smooth.
Preheat oven to 375°F (190°C)
- In a large mixing bowl combine all ingredients for the cakes, and mix
well.
- Place parchment paper over a baking sheet. Pack tuna mixture into a ¼ cup,
lightly tap to drop on the baking sheet and flatten to make ½” cakes.
- Bake in the oven for 8 to 10 minutes, until golden brown and finish
under the broiler to further brown tops of cakes.
- Serve the tuna cakes while still warm, with a drizzle of aioli.
| Nutritional Values |
Per serving:
Calories 205
Fat 10 g
Sat Fat 2.2 g
Carbs 12 g
Protein 16 g
Fibre 1 g
Cholesterol 51 mg
Sodium 319 mg
Sugar 5 g
Calcium 98 mg
Source: www.calorieking.com |
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