45 minutes / Servings: 4
This recipe was inspired by Israeli seasoned fish cakes known as ktzitzot dagim. Traditional versions usually are prepared with fresh fish and might be fried, baked or cooked directly in a sauce. We’ve opted for canned tuna, making this an easy recipe for weeknight dinners. We use yogurt two ways: to add tanginess to the fish cakes and as a creamy dipping sauce served alongside. Choose good-quality, water-packed tuna, as its flavor is purer and lighter than the oil-packed variety. Be sure to drain the tuna, then give it a light squeeze before adding it to the mixture; this prevents the patties from becoming soggy.
¾ cup plain whole-milk yogurt, divided
2 tablespoons drained capers, chopped
Kosher salt and ground black pepper
4 tablespoons grapeseed or other neutral oil, divided
2 medium shallots OR ½ medium yellow onion, finely chopped
Two 5-ounce cans water-packed tuna, drained, flaked and lightly squeezed to remove excess water
1 large egg, beaten
½ cup panko breadcrumbs
2 teaspoons grated lemon zest, plus lemon wedges to serve
1 teaspoon ground cumin
In a small bowl, stir together ½ cup of the yogurt, the capers and ¼ teaspoon pepper; set aside. In a 12-inch nonstick skillet over medium, heat 1 tablespoon oil until shimmering. Add the shallots and ½ teaspoon salt, then cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a medium bowl; reserve the skillet.
To the bowl with the shallots, add the tuna, egg, panko, lemon zest, cumin, ¼ teaspoon pepper and the remaining ¼ cup yogurt. Stir until well combined. Form into 8 balls and place on a baking sheet. Using your hands, press each ball into a 2½-inch patty.
In the same skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the patties, reduce to medium and cook until golden brown on the bottoms, 2 to 3 minutes. Using a wide spatula, flip the patties and cook until golden brown on the second sides, about another 3 minutes. Transfer to a paper towel–lined plate and sprinkle lightly with salt.
Transfer the tuna cakes to a serving platter and serve with the yogurt sauce and lemon wedges.
Optional garnish: Hot sauce OR finely chopped fresh cilantro OR both