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<\/a><\/p>\nTuna Cakes with Red Pepper:<\/p>\n
<\/p>\n
2 T. olive oil<\/p>\n
1 medium onion, minced<\/p>\n
1\/2 medium red bell pepper, minced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 large egg, beaten<\/p>\n
1 (6 oz) can tuna, drained<\/p>\n
1\/4 C. breadcrumbs<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/8 tsp. pepper<\/p>\n
Canola oil, for shallow frying<\/p>\n
<\/p>\n
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.\u00c2\u00a0 Add garlic and cook 2 minutes, stirring frequently; cool.\u00c2\u00a0 Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper. Form the mixture into 4 patties.\u00c2\u00a0 Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.\u00c2\u00a0 Add the patties and fry until golden brown on both sides, about 2 minutes per side.\u00c2\u00a0 Transfer to a paper towel-lined plate to drain any excess oil. Serve with Quick Remoulade Sauce<\/p>\n
<\/p>\n
Quick Remoulade Sauce<\/p>\n
<\/p>\n
2 T. mayo<\/p>\n
2 T. plain Greek yogurt<\/p>\n
1 T. minced fresh parsley<\/p>\n
2 tsp. ketchup<\/p>\n
1 tsp. whole-grain mustard<\/p>\n
1 tsp. hot sauce (more or less to taste)<\/p>\n
1 tsp. lemon juice<\/p>\n
1\/4 tsp. paprika<\/p>\n
Pinch salt and pepper<\/p>\n
<\/p>\n
Stir together all ingredients; store refrigerated until serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n