Tuna Cakes with Cucumber Yogurt Sauce– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isTuna Cakes with Cucumber Yogurt Sauce.
SUMMER HOT LUNCH RECIPE WAGON: Tuna Cakes Cucumber Yogurt Sauce
1 medium size cucumber
2 cans (6 ½ ounces each) tuna packed in water. Drained and flaked
1 ½ teaspoon salt, divided
½ cup packaged plain bread crumbs
1 large egg
½ cup thinly sliced Green onion
2 tablespoons mayonnaise
½ teaspoon ground Black Pepper
½ cup plain yogurt
1 tablespoon snipped fresh deal(or 1 teaspoon dill weed)
Additional Salt and ground Black Pepper totaste
1 tablespoon vegetable oil
Fresh dill sprigs (optional)
cucumber cut it in half link flags, seed, and coarsely grate it please the Grated cucumber in the strainer; sprinkle it with one teaspoon Salt and toss. Place the strainer over a bowl and set it aside for about 15 minutes to let the cucumber drain.
in a large bowl, combine tuna, breadcrumbs, egg, onion, mayonnaise, Pepper and one quarter teaspoon saw until well mixed. Shape the tuna mixture into 4 one inch thick cakes.
the grated cucumber under cold water; drain and squeeze it to remove the excess moisture. In a small bowl, combine the cucumber with yogurt in dill, season with salt and Pepper. Cover and refrigerate the mixture until ready to serve.
a large pan, heat oil over moderate heat. Add the tuna cakes and cook until they are brown on both sides, about two minutes on each side. Transfer to individual serving plates and garnish with fresh deal sprigs, if desired. Serve with cucumber sauce. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF