Dinner

Spicy Thai Tuna Cakes with Cucumber Aioli is for Dinner.

Spicy Thai Tuna Cakes with Cucumber Aioli takes several minutes to prepare.

Spicy Thai Tuna Cakes with Cucumber Aioli takes several minutes to cook.

Spicy Thai Tuna Cakes with Cucumber Aioli makes 4 servings.

The ingredients for Spicy Thai Tuna Cakes with Cucumber Aioli are:

Tuna Cakes
3 (5 oz) cans of Thai chili-flavored tuna (such as bumble bee), drained --You can just use plain tuna and season it with salt, cumin, garlic, and a little chili paste (to taste)
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs (we use a bit more)
2 tablespoons chopped fresh cilantro
Cooking Spray (or oil)

Aioli
1/2 cup shredded cucumber
1/4 cup nonfat greek yogurt

Here is how you make Spicy Thai Tuna Cakes with Cucumber Aioli:

1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into 3/4 inch thick patty.2. Heat a large, nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side until lightly browned.3. While patties cook, combine cucumber and mayo (and lime juice and chili paste if wanted) in a small bowl. Serve with tuna cakes.Serving Size: 1 cake with 2T aioliNumber of Servings: 4Recipe submitted by SparkPeople user SNOSILLA.

The nutritional information for Spicy Thai Tuna Cakes with Cucumber Aioli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 163.4

• Total Fat: 1.2 g
• Cholesterol: 31.9 mg
• Sodium: 399.6 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.4 g
• Protein: 30.4 g

Spicy Thai Tuna Cakes with Cucumber Aioli is Asian cuisine.

The dietary needs meet for Spicy Thai Tuna Cakes with Cucumber Aioli is Low Fat