Makes 4 Servings
2 cans Portofino tuna, drained and flaked
1/4 cup plus 3 tablespoons dried whole wheat bread crumbs, divided
2/3 cup shredded reduced-fat Cheddar cheese
2/3 cup frozen corn kernels, thawed
1/4 cup light mayonnaise
U.S. & World
1 large egg, beaten
1 tablespoon Dijon mustard or mustard dill sauce
1 tablespoon chopped fresh tarragon or chives
Zest of half a lemon
1 tablespoon organic canola oil or extra virgin olive oil
Place the tuna, 1/4 cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, zest, and Old Bay Seasoning as desired in a bowl and mix until well combined.
Shape the mixture into 8 patties (a generous 1/4 cup each) and coat with the remaining 3 tablespoons bread crumbs.
Heat half the oil in a large nonstick skillet over medium-high heat. Cook the cakes until the bottoms are golden brown, 5 minutes. Flip the cakes, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.
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Recipe Courtesy: Liz Weiss, MS, RDN from Liz’s Healthy Table {Sponsored}
