Tuna Cakes with Dill Sauce

Sometimes, you want to feel fancy but you also want to save $$$. That's when I usually make these tuna cakes for dinner. I almost ALWAYS have these ingredients in my house and they're super quick to make. Pan-frying is not terribly bad for you once in a while (it's not deep-frying), but I am tempted to try to make these in my air fryer! I have a spicy jalapeno tuna cakes recipe that I'd love to blog for you, too... definitely gonna try the air fryer for that!

Tuna Cakes 21 Day Fix

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

 

Ingredients:

For the cakes:

2 (6-oz.) cans of tuna in water, drained
2 large eggs
2 tsp lemon juice
1/4 cup grated parmesan cheese
3/4 cup panko bread crumbs
1/4 tsp ground pepper
1/2 tsp Himalyan salt
1/2 tsp garlic powder
1 tsp dried dill
2 Tbsp vegetable oil

For the dipping sauce:

1/2 cup sour cream, plain Greek yogurt, or mayonnaise
1/4 tsp ground pepper
1/2 tsp Himalyan salt
1/2 tsp garlic powder
1 tsp dried dill
2 tsp lemon juice

 

Directions:

1. Combine the pepper, salt, garlic powder, dill, and lemon juice with your base (sour cream, plain Greek yogurt, or mayonnaise) for the Dill Dipping Sauce. Set aside in the refrigerator when done.
2. Mix tuna, eggs, lemon juice, parmesan cheese, panko bread crumbs, pepper, salt, garlic powder, and dill. Shape mixture into six 3-inch cakes.
3. Heat oil in 10-inch nonstick skillet over medium-high heat. Seriously, 2 Tbsp is all you need! Cook cakes in oil 2 to 3 minutes, turning once, until light golden brown. Serve with dill dipping sauce.
OPTIONAL: Serve over a bed of greens (such as arugula dressed with olive oil, lemon juice, garlic powder, and salt and pepper) with sauce.

Makes 3 servings (2 cakes each).

21 Day Fix Containers: 1 red, 1/2 yellow, 2 tsp. (I highly recommend using plain Greek yogurt for your dipping sauce if you are following the 21 Day Fix portion control guidelines!)


9/2/18 UPDATE: If you liked this recipe, try my Jalapeño Tuna Cakes next!