2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
½ teaspoon grated lime rind
1 tablespoon fresh lime juice
⅛ teaspoon ground cumin
¾ lbs. tuna steaks, finely chopped
¾ cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried mint
1 tablespoon chopped fresh cilantro
1 tablespoon dry breadcrumbs
1 tablespoon finely chopped onion
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
⅛ teaspoon salt
2 tablespoons dry breadcrumbs
1 teaspoon olive oil
1. To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.
2. 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 tablespoons breadcrumbs.
3. 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.
Marge Perry, Cooking Light
Source: MyRecipes.com (2 servings | 2 servings (2 tuna cakes and 2 tablespoons mayo per serving))