Jalapeno & Cheese Tuna Cakes with Dill Yogurt Sauce

Whaaaaaat?

You don’t like Tuna?

Please leave.

I never had a “Tuna Melt” until my best friend Jared made me eat one night while I was high out of my mind. Tuna melts, unlike most, “stoned” food is quite delicious even after you are no longer stoned BUT this is 2018 and we are on a mission to not speak to bread……as much. In an effort to give up the carbs but not the flavor I have made tuna cakes. These are amazing, crispy, spicy, and filled with cheese!

Ingredients

*Makes 3 Tuna Cakes

1 Can of White Albacore Humanely Raised Tuna
1/4 Jalapeno – Diced
2 Green Onions – Diced
1/4 Yellow Onion – Diced
1/2 Cup Sharp Cheddar Cheese
1 Egg
Salt, Pepper, Garlic Powder, Red Pepper Chili Flakes
1/2 Greek Yogurt
1/2 Lemon – Juiced
2 Tablespoons Dill Weed(Fresh or dried)
Jalapeno/Tomato Garnish

How To

Drain your tuna VERY well. In a bowl with the diced jalapeno, onion, green onion, dry spices, egg, cheese, add your tuna and mix well. Once all combined form into 3 patties.

I used a non-stick pan as the cheese will melt and forms that nice crust we want. Cook these on medium heat for about 4-5 minutes per side.

Sauce: Add the yogurt, lemon juice, dill, salt and pepper to a bowl and mix well. I put the sauce on the bottom of the plate so that every bite of tuna cake had some cooling sauce. These cakes are hot, cheesy, and the fresh veggies we added provide a much needed crunch. I have had these for lunch almost all week!

26613119_1918320841516044_278350493_o (1).jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s