Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper:

 

2 T. olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 C. breadcrumbs

1/2 tsp. salt

1/8 tsp. pepper

Canola oil, for shallow frying

 

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.  Add garlic and cook 2 minutes, stirring frequently; cool.  Mix together the 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

 

Quick Remoulade Sauce

 

2 T. mayo

2 T. plain Greek yogurt

1 T. minced fresh parsley

2 tsp. ketchup

1 tsp. whole-grain mustard

1 tsp. hot sauce (more or less to taste)

1 tsp. lemon juice

1/4 tsp. paprika

Pinch salt and pepper

 

Stir together all ingredients; store refrigerated until serving.