Healthy Tuna Patties with Greek Yogurt Coleslaw — OhCarlene

Tuna Patties and Healthy Coleslaw 

Makes 6 small patties

/// Ingredients ///

Tuna Cakes

• 2, 6-ounce cans tuna, drained (Wild Planet Foods is my favorite)
• 2 teaspoons Dijon mustard
• 1/2 cup bread crumbs (panko, italian, real bread)
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water 
• 2 Tbsp chopped fresh parsley
• 2 Tbsp finely chopped white onion 
• Salt and freshly ground black pepper
• A couple squirts of sriracha (or favorite hot sauce)
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter (key to the browning)

Coleslaw

• 1 carrot, julienne peeled
• 1/4 small cabbage, slivered
• 1 teaspoon celery seed
• dash salt and pepper
• 1 tablespoon lemon juice
• 1/4 cup mayo
• 1/4 cup 0% greek yogurt

///Directions///

Drain the liquid from the tuna cans. In a medium bowl, mix together everything except the butter and oil. Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. This keeps them together when cooking. Heat the olive oil and a little butter (for taste & browning) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

To make the coleslaw, julienne peel a carrot (I use this peeler. $10. OBSESSED.) and shred the cabbage. Mix other ingredients in a bowl and toss vegetables in the dressing. Chill.