Serve these cakes on a diagonal-cut slice of cucumber as an appetizer or on lightly sauced greens as a first course. If you can’t find sweet chili sauce, hot pepper sauce and a spoonful of honey make a good substitute.


1 lb. tuna, mahimahi or salmon fillet
4 green onions, thinly sliced
1/2 red bell pepper, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons Thai sweet chili sauce
1 teaspoon grated fresh ginger
1/2 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 egg
1/2 cup dry bread crumbs
2 tablespoons olive oil

1. Place tuna in food processor in small batches,; pulse until finely chopped. Place in large bowl.

2. Add green onions, bell pepper, garlic, cilantro, chili sauce, ginger, soy sauce, salt, pepper and egg; mix well. Stir in bread crumbs. Refrigerate 30 minutes.

3. Shape into 24 small cakes, using about 1 tablespoon mixture for each; place on baking sheet. Cover tightly; refrigerate up to 1 day.

4. Just before serving, heat olive oil in large skillet over medium heat until hot. Add fish cakes in batches; sauté about 3 minutes or until lightly browned on each side, turning once. Serve hot.

12 (2-cake) servings

PER CAKE: 50 calories, 2.5 g total fat (.5 g saturated fat), 5 g protein, 2 g carbohydrate, 15 mg cholesterol, 90 mg sodium, 0 g fiber