Spicy Thai Tuna Cakes with Cucumber Aïoli

Ingredients

• 0.5 cup cucumber shredded
• 1 large egg white lightly beaten
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup mayonnaise light
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 15 ounce thai chili-flavored tuna drained canned (such as Bumble Bee)

Equipment

• bowl
• frying pan

Directions

1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray.
3. Add patties; cook 1 to 2 minutes on each side or until lightly browned.
4. While patties cook, combine cucumber and mayonnaise in a small bowl.
5. Serve with tuna cakes.