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    Skip the pita for a lower carb option!


     2 servings


    For tuna cakes:
    2 cans (10oz total) Natural Sea® Wild Albacore Tuna, drained
    1 large egg
    ¼ cup dry bread crumbs
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    ½ teaspoon ground ginger
    ¼ teaspoon ground cinnamon
    ¼ teaspoon cayenne pepper
    ¼ teaspoon fine sea salt
    1 tablespoon preferred vegetable oil

    For yogurt sauce:
    1 cup Greek yogurt
    1 tablespoon fresh lemon juice
    1 tablespoon minced fresh dill
    1 tablespoon minced fresh parsley
    ¼ teaspoon fine sea salt
    2 flatbread-style pitas
    4 romaine leaves
    4 slices tomato
    ½ cup sliced cucumber


    1. In a medium bowl combine tuna, egg, crumbs, cumin, coriander, ginger, cinnamon, cayenne, and salt. Form mixture into small cakes, using a scant ¼ cup per cake (there should be 6 cakes total).
    2. Heat oil in a large nonstick skillet over medium. Fry cakes, turning once, until browned on both sides.
    3. In a medium bowl mix together yogurt, lemon juice, dill, parsley, and salt.
    4. To serve, lay pitas on a countertop and top with romaine, tomato, cucumber, and tuna cakes, then drizzle with yogurt sauce.