Tuna Cakes with Avocado Sauce

Lauren Clonts

ingredients

Sauce

1 medium avocado, pitted and peeled
1 T low-fat mayonnaise
1 T fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1 jalapeno, including seeds, stemmed and quartered lengthwise
1/4 cup fat-free milk

Tuna Cakes

1 (12 oz) can tuna in water, drained and flaked in bowl
1 egg
1/4 cup minced fresh chives
1 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/4 - 1/2 cup bread crumbs (1/3 more for coating)
2 T olive oil
2 garlic cloves, minced
1/4 cup red bell pepper, diced
1/4 tsp salt

directions

Sauce

Pulse avocado with mayonnaise, lime juice, salt, sugar and 1/4 jalapeno in food processor until jalapeno is finely chopped. Add milk and puree until smooth. Add more jalapeno if desired, processing until smooth. Transfer sauce to bowl and chill until ready to eat.

Tuna Cakes

1
Stir together tuna, egg, chives, lemon juice, mustard, salt, pepper, red bell pepper, garlic and 1/4 cup bread crumbs in a large bowl and blend well. If needed, add the other 1/4 cup bread crumbs. You want enough bread crumbs to be able to make cakes that will hold together nicely.
2
Form into four patties and dredge in the remaining 1/3 cup bread crumbs. Heat oil in skillet and cook tuna cakes until heated through and nicely browned, about 5 to 6 minutes per side over medium heat. (You can also bake tuna cakes in oven at 400° for about 15 minutes.)
3
Top cakes with chilled avocado sauce and serve.

Source: Lauren Clonts