1 medium sized cucumber
1 ¼ teaspoons salt, divided
2 cans (6 1/8 ounces each) tuna packed in water crained and flaked
½ cup packaged plain bread crumbs
1 large egg
½ cup thinly sliced green onion
2 tablespoons mayonnaise
¼ teaspoon ground black pepper
½ cup plain yogurt
1 tablespoon snipped fresh dill (or 1 teaspoon dill weed)
Additional salt and ground pepper to taste
1 tablespoon vegetable oil
Fresh dill sprigs
Manage Your Diet Anywhere
Peel cucumber; cut it in half lengthwise, seed and coarsely grate it. Place the grated cucumber in a strainer, sprinkle it with 1 teaspoon salt and toss. Placethe strainer over a bowl and set it aside for about 15 minutes to let the cucumber drain.
Meanwhile in a large bowl, combine tuna, bread crumbs, onions, egg, pepper, mayonnaise and ¼ teaspoon salt until. Well mixed. Shape the tuna mixture into four inch thick cakes
Rinse the grated cucumber under cold water, drain and squeeze it to remove the excess moisture. In a small bowl, combine the cucumber with yogurt and dill, season with salt and pepper. Cover and refrigerate the mixture.
In a large skillet, heat oil over moderate heat. Add the tuna cakes, cook until they are browned on both sides, about 2 minutes on each side. Serve with cucumber sauce.
Cuisine Writers
