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Pan-Fried Tuna Cakes with Yogurt-Caper Sauce
This recipe was inspired by Israeli seasoned fish cakes known as ktzitzot dagim. Traditional versions usually are prepared with fresh fish and might be fried, baked or cooked directly in a sauce. We’ve opted for canned tuna, making this an easy recipe for weeknight dinners. We use yogurt two ways: to add tanginess to the fish cakes and as a creamy dipping sauce served alongside. Choose good-quality, water-packed tuna, as its flavor is purer and lighter than the oil-packed variety. Be sure to drain the tuna, then give it a light squeeze before adding it to the mixture; this prevents the patties from becoming soggy.
cup plain whole-milk yogurt, divided
tablespoons drained capers, chopped