9ouncesgood quality canned tuna(I used Blue Harbor Wild Albacore Tuna with Sea Salt - it's my fave!)
1smallred onionfinely chopped
1-2teaspoonschili powder(depending on spicy preference)
Juice from 2 limesdivided
Lime wedges for serving
1/2cupplain Greek yogurt
Salt + pepper to taste
In a bowl, add tuna, red onion, garlic, chili powder, and juice from 1 lime. Stir to mix. Add bread crumbs, egg, and salt + pepper to taste. Mix all together until well combined. Shape the tuna mixture into 1-inch thick patties.
In a skillet, add 2 tablespoons olive oil over medium-high heat and pan fry tuna patties for about 5 minutes on each side until golden brown. Set aside.
In a bowl, add Greek yogurt, remaining 1 tablespoon lime juice, remaining 1 tablespoon olive oil, dill, salt and pepper to taste. Set aside.
Toss arugula with remaining tablespoon olive oil, remaining tablespoon lime juice, salt and pepper to taste. Serve tuna cakes with yogurt sauce, lime wedges and arugula salad. Enjoy!