This is Half Moon Bay Trading's twist on a Mediterranean favorite. The citrus mayo holds much of the charm of this entree, with its tangy, fruity base and a spicy island flair. Serves two - just what the doctor ordered for a candlelight interlude under the stars. Go ahead and splurge on a good bottle of white wine to top things off. (You can thank us later).

Ingredients:

Citrus Mayo:
• - 2 tbsp. mayonnaise (the whole fat stuff)
• - 1 tbsp. milk (please...no skim)
• - 1 tsp. grated lime rind
• - 1 tbsp. fresh lime juice
• - 1 tbsp. Pirates Blend Caribbean Condiment

Tuna Cakes:
• - 3/4 pound tuna steaks finely chopped
• - 3/4 cup finely chopped red bell pepper
• - 1 tbsp. finely chopped onion
• - 1 tbsp. chopped green onion (use the green part)
• - 1 tbsp. chopped fresh or 1 teaspoon dried mint
• - 1 tbsp. chopped fresh cilantro
• - 1 tbsp. dry breadcrumbs
• - 1 tbsp. mayonnaise (regular mayo, not the citrus mixture)
• - 1 tsp. lemon juice
• - 1 1/2 tsp. Iguana Red Cayenne Pepper Sauce (more or less to taste)
• - 1/8 tsp. salt
• - 1/4 cup dry breadcrumbs (for dredging)
• - 1 tbsp. sesame seeds
• - 1 tbsp. olive oil
• - non-stick cooking spray

Directions:

To prepare citrus mayo, combine first 5 ingredients in a small bowl. Cover and chill.

To prepare tuna cakes, combine tuna and next 10 ingredients (bell pepper thru salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2 inch thick patty.

Dredge patties in the breadcrumbs and sesame seeds. Heat oil in a non-stick skillet coated with cooking spray over medium-high heat until hot. Add patties, lower heat to medium, and cook 3 minutes on each side or until browned. Serve with sprig of cilantro on the side and the mayo drizzled on top in a pretty pattern.

Please note: Promise me you will not use canned tuna! Fresh fish makes a world of difference. Pulse it approx. 5 times in a processor to finely chop...