INGREDIENTS
2 tablespoons light yogurt
1 teaspoon fresh lemon juice
1 teaspoon Dijon style mustard
2 tablespoons chopped green onions
6 original style Triscuit crackers, crushed
2 cans (7 ounces) albacore tuna in water,
drained*
1 pinch cayenne pepper (optional)
METHOD
In
a large bowl, whisk together the yogurt, lemon juice and mustard. Stir in the
chopped green onions and then the
cracker crumbs. Drain the tuna and stir into the bowl, adding the cayenne if desired.
Form into two patties about 3 to 4 inches in width and let them sit for about
10 minutes.
In
a medium non-stick frying pan over medium heat, add the two tuna vakes and fry
for 4 to 5 minutes on each side, turning them very carefully. Remove from the
pan and serve immediately with lemon wedges if so desired.
*NOTE:
If so desired, this can also be made with plain flaked tuna in either oil or
water.
Adapted
from a recipe in Gourmet magazine
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