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Tuna Cakes with Lemon Yogurt Sauce

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Tuna Cakes with Lemon Yogurt Sauce is a recipe you don’t want to miss, and don’t skip the sauce; it adds a tangy note of lemony freshness to these crispy cakes!

Tuna Cakes with Lemon Yogurt Sauce
Tuna Cakes with Lemon Yogurt Sauce

Tuna Cakes with Lemon Yogurt Sauce

Course: Dinner, Main Dish
Cuisine: Seafood
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Tuna Cakes:

  • 2 cup 100% whole grain breadcrumbs or panko
  • 2 Tbsp plain yogurt
  • 3 green onion
  • 3 egg beaten
  • 2 Tbsp fresh parsley finely chopped
  • 1 tsp seafood seasoning
  • 10 oz canned tuna in water, drained
  • 3 Tbsp unsalted butter
  • 3 Tbsp extra virgin olive oil

Lemon Yogurt Sauce

  • 3/4 cup plain yogurt
  • 1 Tbsp bottled minced garlic
  • 1 tsp lemon rind
  • 1 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

Corn on the Cob

  • 4 ears corn on the cob
  • unsalted butter optional
  • salt optional

Fresh Tomato Slices

  • 5 tomato ripe

Instructions

Tuna Cakes

  • Combine yogurt and next 4 ingredients in a bowl. Crumble cornbread into crumbs, to yield 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna into yogurt mixture. Form into 8 patties. Heat butter and oil in a large skillet. Cook patties, in batches, 2-3 minutes per side or until golden brown.

Lemon Yogurt Sauce

  • Combine all ingredients. Serve with tuna cakes.

Corn on the Cob

  • Shuck corn. Bring large pot of water to a boil. Boil corn 10 minutes. Serve with butter and salt, if desired.

Fresh Tomato Slices

  • Slice tomatoes. Serve with salt and pepper, if desired.
Tried this recipe?Let us know how it was!
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