Lemon Herb Tuna Cakes

Instructions

1. 1

   Drain the tuna well and mix with the eggs, breadcrumbs, lemon zest, chopped parsley, salt, and pepper. Shape into 8 small patties.

2. 2

   Heat the olive oil in a skillet over medium heat. Cook the cakes 3 to 4 minutes per side until golden and set.

3. 3

   Grate half the cucumber into the yogurt with a squeeze of lemon and a pinch of salt for a quick sauce.

4. 4

   Slice the remaining cucumber and serve the tuna cakes over greens with the yogurt sauce.