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Level
very easy
Prep Time
25 mins
Cooking Time
15 mins
Serves
8 cakes

Ingredients

Tuna cakes
2
cans of tuna, drained and flaked
170 g (6 oz) each
1/4 cup
plain Greek yogurt
60 ml
1/4 cup
shredded parmesan
60 ml
1 tbsp.
Dijon mustard
15 ml
1
egg
1
green onion, minced
Zest from 1 lemon
1/2 cup
breadcrumbs
125 ml
Salt and pepper
Yogurt-herb sauce
1 cup
mixed herbs (dill, chives, parsley, basil)
250 ml
1/2 cup
plain Greek yogurt
125 ml
2
green onions, minced
Juice and zest from 1 lemon
1 tbsp.
honey or maple syrup
15 ml
Salt and pepper

Directions

Step 1
Preheat the oven to 200°C (400°F).
Combine all the ingredients for the tuna cakes with half of the breadcrumbs in a bowl. Season.
Step 2
Shape the mixture into 60 ml (¼ cup) to make 8 patties. Coat with remaining breadcrumbs.
Step 3
Place the tuna cakes on a parchment paper-lined baking sheet and cook in the oven for approximately 10 minutes, or until golden.
Step 4
Using a handheld blender or small food processor, puree all the ingredients for the sauce. Season.
Step 5
Serve the tuna cakes with the yogurt-herb dipping sauce.
Quick & Easy

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