RECIPES

 2 servings

INGREDIENTS

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

DIRECTIONS

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.