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1. In a large bowl, combine tuna, yogurt, egg yolk, pineapple juice, bread crumbs and bell pepper. Stir to combine. Form into small cakes and refrigerate for at least 30 minutes.
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2. In a small bowl, combine pineapple, cucumber, red onion, pepper, cilantro, lime juice and salt. Stir well and refrigerate until ready to use.
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3. Heat oil over medium heat. Working in batches, as necessary, cook each cake 2-3 minutes per side. Top with pineapple salsa before serving.