Spicy Tuna Cakes with Sriracha-Lemon Aioli
Vinegary Coleslaw with Blue Cheese
Ingredients
- 1 (12-oz) can wild-caught tuna in water, drained
- 3 Tbsp panko breadcrumbs
- 2 Tbsp plain Greek yogurt, divided
- ½ small avocado, mashed
- 1 Tbsp lemon juice, divided
- 1 tsp stone-ground mustard
- ¼ tsp crushed red pepper
- 2 tsp olive oil
- 1 tsp Sriracha hot sauce
Instructions
- Gently combine tuna, panko, 1 Tbsp yogurt, avocado, 1 tsp lemon juice, mustard, and red pepper.
- Shape tuna mixture into 4 (1-inch-thick) patties.
- Cook patties in hot oil in a large skillet 3 to 4 minutes per side or until done.
- Whisk together 1 Tbsp yogurt, 2 tsp lemon juice, and Sriracha. Drizzle over tuna cakes.
Side Dish Ingredients
- 1½ Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tsp honey
- 2 cups tricolor coleslaw
- 2 Tbsp 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 | 2 | 2 | |
| Calories |
414
|
99
|
513
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 10 | 6 | 16 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 705 | 230 | 935 |
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
