Ingredients

• For The Tuna Cakes:
• 20 ounces canned solid white tuna in water (four 5-ounce cans)
• 1 large onion, diced
• 1 tablespoon olive oil
• 1/3 cup low fat Greek yogurt (or mayo if you prefer)
• 3 tablespoons lemon juice
• 1½ teaspoons salt
• ½ teaspoon pepper
• 1 bunch chopped fresh cilantro
• 3 jalapeno chile peppers finely chopped (ribs and seeds removed unless you like it a little spicy)
• 2 large eggs, lightly beaten
• 1/4 cup almond meal (or plain dried breadcrumbs)
• cooking spray
• For The Spicy Lemon Yogurt Sauce:
• ½ cup low-fat Greek yogurt
• 4 teaspoons lemon juice
• 1 teaspoon Sriracha sauce
• 1 clove garlic, minced
• 1 tablespoon cilantro (a rounded tablespoon!)
• ¼ teaspoon salt
• ¼ teaspoon pepper