Tuna Cakes with Roasted Red Pepper Aioli

Tuna Cakes:

2 cans (170 grams each) Chunk light tuna, drained
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
1/4 cup finely chopped parsley
3/4 cup crushed unsalted soda crackers
1/2 tsp thyme
1/2 cup plain yogurt or mayo. 
2 tbsp grated parmesan cheese
1 tsp horseradish
juice of 1/2 a lemon
1 large egg.

Preheat oven to 375F. 

Place all the above ingredients into a large mixing bowl and mix well. Place parchment paper over a baking sheet. Pack tuna into a 1/4 cup, lightly tap to drop onto the baking sheet and flatten to make 1/2" cakes. Bake in the over for 8 to 10 minutes, until golden brown and finish under the broiler to further brown the tops.

Aioli recipe

1 clove garlic
1 tbsp olive oil
2 roasted red peppers, skin removed, seeded and drained on paper towel
1/2 tsp dry mustard
1 tsp honey
1 cup low fat mayo
juice of 1/2 a lemon
1/8 tsp cayenne pepper (skipped because I forgot)

Blend all the ingredients in a food processor and puree until smooth. Serve over the tuna cakes while they are still warm.