Mayonnaise:
2 T. fat-free mayonnaise
1 T. fat-free milk
1/2 tsp. grated lime rind
1 T. fresh lime juice
1/8 tsp. ground cumin

Tuna cakes:
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 T. chopped fresh or 1 tsp. dried mint
1 T. chopped fresh cilantro
1 T. dry breadcrumbs
1 T. finely chopped onion
1 T. fat-free mayonnaise
1 tsp. lemon juice
1/8 tsp. salt
2 T. dry breadcrumbs
1 tsp. olive oil
Cooking spray

To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill. To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 T. breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.

Yield: 2 servings
Serving size: 2 tuna cakes and 2 T. mayonnaise

Calories: 345
Fat: 11.7g
Fiber: 1.3g