Spicy Tuna Cakes with Sriracha-Lemon Aioli
Vinegary Coleslaw with Blue Cheese
Ingredients
- 3 (12-oz) cans wild-caught tuna in water, drained
- ¾ cup panko breadcrumbs
- 5 Tbsp plain Greek yogurt, divided
- ½ avocado, mashed
- 3 Tbsp lemon juice, divided
- 1 Tbsp stone-ground mustard
- 1 tsp crushed red pepper
- 2 Tbsp olive oil
- 1 Tbsp Sriracha hot sauce
Instructions
- Gently combine tuna, panko, 2 Tbsp yogurt, avocado, 1 Tbsp lemon juice, mustard, and red pepper.
- Shape tuna mixture into 12 (1-inch-thick) patties.
- Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes per side or until done.
- Whisk together 3 Tbsp yogurt, 2 Tbsp lemon juice, and Sriracha. Drizzle over tuna cakes.
Side Dish Ingredients
- ¼ cup apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 (16-oz) pkg tricolor coleslaw
- ⅓ cup crumbled blue cheese (or use feta)
Side Dish Instructions
- Whisk together vinegar, mustard, oil, and honey in a large bowl.
- Add coleslaw; toss. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
100
|
493
|
| Fat (g) | 18 | 7 | 25 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 42 | 3 | 45 |
| Carb (g) | 11 | 8 | 19 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 707 | 224 | 931 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
