Step 1

In a small bowl, stir together ½ cup of the yogurt, the capers and ¼ teaspoon pepper; set aside. In a 12-inch nonstick skillet over medium, heat 1 tablespoon oil until shimmering. Add the shallots and ½ teaspoon salt, then cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a medium bowl; reserve the skillet.

Step 2

To the bowl with the shallots, add the tuna, egg, panko, lemon zest, cumin, ¼ teaspoon pepper and the remaining ¼ cup yogurt. Stir until well combined. Form into 8 balls and place on a baking sheet. Using your hands, press each ball into a 2½-inch patty.

Step 3

In the same skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the patties, reduce to medium and cook until golden brown on the bottoms, 2 to 3 minutes. Using a wide spatula, flip the patties and cook until golden brown on the second sides, about another 3 minutes. Transfer to a paper towel–lined plate and sprinkle lightly with salt.

Step 4

Transfer the tuna cakes to a serving platter and serve with the yogurt sauce and lemon wedges.