Baked Tuna And Zucchini Cakes With Lemon Yogurt Dressing Recipes

BAKED TUNA AND ZUCCHINI CAKES WITH LEMON-YOGURT DRESSING

Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing image

Yield 8 cakes

Number Of Ingredients 19

Ingredients

1 tablespoon butter
1/4 cup green onion, finely chopped
1/4 cup white onion, finely chopped
2 garlic cloves, minced
1, 6.5-ounce can of tuna packed in water, drained and flaked
1 cup shredded zucchini
2 eggs, lightly beaten
1/4 cup ricotta cheese
1/3 cup fresh parsley, minced
1-1/2 teaspoons fresh thyme
Juice from half a lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups panko breadcrumbs
Nonstick cooking spray
3/4 cup plain, non-fat yogurt
Juice of half a lemon (more to taste)
Zest from half a lemon
1/2 teaspoon garlic powder

Steps:

Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
Add the butter to a saucepan over medium-high heat. Sauté the white onion until soft. Add the garlic and cook for about 30 seconds. Remove the pan from the heat.
In a large bowl, add the tuna, green onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs.
Mix everything together until well combined.
Shape the mixture into patties, about 1/2-inch thick and 3 inches in diameter.
Place patties on the baking sheet and bake for 7-10 minutes on one side until lightly golden, then flip and continue for another 7-10 minutes.
Mix all the ingredients together. Taste and adjust the seasoning as needed. Chill before serving.

Nutrition Facts : Servingsize 1 serving, Calories 541 kcal, Fat 20 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 1781 mg, Carbohydrate 56 g, Sugar 18 g, Protein 29 mg

TUNA ZUCCHINI CAKES

Tuna Zucchini Cakes image

Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1/2 cup finely chopped onion
1 pouch (6.4 ounces) light tuna in water
1 cup seasoned bread crumbs, divided
1 cup shredded zucchini
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

Nutrition Facts : Calories 400 calories, Fat 19g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1261mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

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