Intermediate Cook

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I plan to utilize all the knowledge absorbed over my first few months of this forum by cooking my first two 6 lb ea Boston Butts at 225 till they reach an internal 200 starting about 4pm today. And...since I have been so inspired here and now have that "small" Egg too, at the same time I can cook us some supper, and it's going to be....
Mediterranean Tuna Cakes with Citrus Mayonnaise

For the Mayonnaise:
2 tablespoons mayonnaise
1 tablespoon milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
For the Tuna Cakes:
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried mint
1 tablespoon chopped fresh cilantro
1 tablespoon dry bread crumbs
1 tablespoon finely chopped onion
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/8 teaspoon salt
2 tablespoons dry bread crumbs
1 teaspoon olive oil
Cooking spray[p]
FOR THE MAYONNAISE:Combine first 5 ingredients in a small bowl. Cover and chill.
FOR THE TUNA CAKES:Combine tuna and next 8 ingredients (tuna through 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 2 tablespoons breadcrumbs.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.[p]The post for the lump crab cakes on the Dizzy Pig site inspired me to find this recipe. I found the Tuna real fresh and wanted to try it. I've included the link to the Lump Crab Cakes recipe too. Happy Eggin Weekend
[ul][li]Lump Crab Patties [/ul]