Tuna Cakes

• FOR THE TUNA CAKES:
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Minced
• 1/2 whole Medium Red Bell Pepper, Minced
• 2 cloves Garlic, Minced
• 1 whole Large Egg, Beaten
• 1 can ( 6 Oz. Can) Tuna, Drained
• 1/4 cups Breadcrumbs
• 1/2 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 2 Tablespoons Canola Oil, For Shallow Frying
• FOR THE REMOULADE SAUCE:
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Plain Greek Yogurt
• 1 Tablespoon Minced Fresh Parsley
• 2 teaspoons Ketchup
• 1 teaspoon Whole Grain Mustard
• 1 teaspoon Hot Sauce (more Or Less To Taste)
• 1 teaspoon Lemon Juice
• 1/4 teaspoons Paprika
• 1 pinch Salt
• 1 pinch Black Pepper

1. For the tuna cakes with red pepper: Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally. Then add garlic and cook 2 minutes, stirring frequently. Remove from heat and allow to cool.
2. Mix together the cooled onion mixture, egg, tuna, breadcrumbs, salt, and pepper.
3. Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
4. Serve with quick remoulade sauce.
5. For the quick remoulade sauce: Stir together all ingredients; store refrigerated until serving.

olive oil, onion, red bell pepper, garlic, egg, ubc, salt, black pepper, canola oil, mayonnaise, greek yogurt, parsley, ketchup, grain mustard, hot sauce, lemon juice, ubc, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/tuna-cakes-50166301 (may not work)