For the Tuna Cakes:

• ▢ 1.5 Tbsp oil for cooking (e.g., olive oil or avocado oil for pan-frying)
• ▢ 2 large eggs (crucial for binding the cakes)
• ▢ Juice of 1/2 lemon (adds a bright, fresh flavor to the tuna mixture)
• ▢ 3 cans tuna, 170g cans, thoroughly drained (chunk light in water recommended for lower points)
• ▢ 1/2 cup + 2 Tbsp Italian seasoned bread crumbs (for texture and a flavorful crust)
• ▢ 1/4 cup grated Parmesan cheese (adds umami and helps with binding)
• ▢ 1 Tbsp reduced calorie mayonnaise (for moisture and flavor)
• ▢ 2 tsp Dijon mustard (adds a subtle tang and depth)
• ▢ Bunch of green onions, diced (about 1/4 to 1/3 cup, for mild onion flavor and color)
• ▢ Chopped fresh basil, about 2 Tbsp (adds a wonderful aromatic lift)
• ▢ 2 tsp dried parsley (for color and classic herbal notes)
• ▢ 1/2 tsp onion powder (enhances the savory depth)
• ▢ Dash of salt & pepper (season to taste, essential for flavor balance)
• ▢ 1 garlic clove minced (adds a pungent, aromatic kick)

FOR THE LEMON DILL SAUCE:

• ▢ 2 Tbsp reduced calorie mayonnaise
• ▢ 2 Tbsp plain 0% Greek yogurt
• ▢ 1/4 cup light sour cream
• ▢ 1 tsp dried dill
• ▢ 1 Tbsp fresh lemon juice
• ▢ 1 tsp grated lemon zest, freshly zested from the lemon
• ▢ tiny pinch of salt & pepper
• ▢ Mix all ingredients together in a small bowl, store sauce in the fridge for at least 30 minutes to allow flavors to meld.

1. First, prepare the tuna mixture. In a medium-sized mixing bowl, whisk the two eggs until well beaten. To this, add the thoroughly drained canned tuna (it’s crucial to remove as much liquid as possible to prevent soggy cakes), the fresh lemon juice, reduced-calorie mayonnaise, Dijon mustard, grated Parmesan cheese, and 1/4 cup of the Italian seasoned breadcrumbs. Gently mix these ingredients together until just combined. Overmixing can make the cakes tough. Remember to set aside the remaining breadcrumbs for coating.
2. Next, incorporate the fresh aromatics and seasonings. Stir in the diced green onions, followed by the fresh chopped basil, dried parsley, onion powder, minced garlic, and a dash of salt & pepper. Adjust salt and pepper to your preference; a little taste test of the mixture (before adding the eggs fully if you’re concerned about raw egg) can help guide you. Ensure all ingredients are evenly distributed for consistent flavor in every cake.
3. Now, it’s time to shape the tuna cakes. Divide the mixture into 10 equal-sized portions. Take each portion and gently shape it into a flat, round patty, approximately 1/2 to 3/4 inch thick. Aim for uniform size to ensure even cooking. If the mixture feels a bit sticky, you can lightly dampen your hands.
4. Prepare for frying by coating the patties. Sprinkle the remaining breadcrumbs onto a clean, flat surface, such as a large plate or a shallow dish. Carefully place each shaped tuna patty onto the breadcrumbs, pressing lightly to coat both sides evenly. This breadcrumb coating will give the cakes a beautiful golden-brown and crispy exterior when cooked.
5. Heat the oil in a large skillet or frying pan over medium heat. It’s important not to overcrowd the pan, as this can lower the oil temperature and lead to steaming rather than crisping. Depending on the size of your pan, you’ll likely need to cook the cakes in 2-3 batches. Place the coated tuna cakes in the hot oil and cook for approximately 4-5 minutes per side, or until they are beautifully golden brown and crispy. If needed, add a small pinch more oil between rounds, or for a lighter option, use a cooking spray to keep the pan lubricated. The goal is a crispy exterior and a heated-through interior.
6. Serve the tuna cakes immediately after cooking, garnished with fresh lemon wedges or extra dill, alongside the prepared lemon dill sauce. Their crispy exterior and tender interior are best enjoyed fresh. However, any leftovers can be stored in an airtight container in the fridge for up to 3 days. These tuna cakes also freeze exceptionally well for future meals; simply cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container.
7. This recipe makes 10 delicious tuna cakes, with 1 serving defined as 2 cakes. The accompanying lemon dill sauce yields 5 servings, and each 1/5th portion of the sauce is approximately 1 SmartPoint. Enjoy this wholesome and satisfying meal!

When forming the patties, try to make them uniform in thickness. This ensures they cook evenly and reach that ideal golden-brown crispness at the same time.

Don’t overcrowd your pan during frying. Cook in batches if necessary. This allows for better heat distribution and prevents the cakes from steaming instead of searing.

For an extra layer of flavor in your tuna cakes, consider adding a pinch of cayenne pepper or a dash of hot sauce to the mixture if you enjoy a little heat.

The lemon dill sauce is best when made ahead and allowed to chill in the fridge for at least 30 minutes. This gives the flavors time to meld and deepen, resulting in a more harmonious and delicious dip.

If you prefer a baked option, you can bake the tuna cakes at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through. While they might not be as crispy as pan-fried, this is a great alternative for those looking to reduce oil.