Ingredients
FOR THE TUNA CAKES:
2 Tablespoons Olive Oil
1 whole Medium Onion, Minced
½ whole Medium Red Bell Pepper, Minced
2 cloves Garlic, Minced
1 whole Large Egg, Beaten
1 can ( 6 Oz. Can) Tuna, Drained
¼ cups Breadcrumbs
½ teaspoons Salt
⅛ teaspoons Black Pepper
2 Tablespoons Canola Oil, For Shallow Frying
FOR THE REMOULADE SAUCE:
2 Tablespoons Mayonnaise
2 Tablespoons Plain Greek Yogurt
1 Tablespoon Minced Fresh Parsley
2 teaspoons Ketchup
1 teaspoon Whole Grain Mustard
1 teaspoon Hot Sauce (more Or Less To Taste)
1 teaspoon Lemon Juice
¼ teaspoons Paprika
1 pinch Salt
1 pinch Black Pepper
Preparation
For the tuna cakes with red pepper: Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally. Then add garlic and cook 2 minutes, stirring frequently. Remove from heat and allow to cool.
Mix together the cooled onion mixture, egg, tuna, breadcrumbs, salt, and pepper.
Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
Serve with quick remoulade sauce.
For the quick remoulade sauce: Stir together all ingredients; store refrigerated until serving.
