Lunch, lunch, lunch, luncheon, lunchy, luncher, luncherson. Sandwiches and frozen entrees just don't do it for me these days, so I'm on the hunt again for fun and portable meal ideas. Enter the tuna cake! Another self-contained, protein-packed centrepiece. I'm thinking that I could break up the cakes and serve them on crackers or melba toast. Stuffing it into a pita is an idea...alternatively, they look like they'd be good on their own. Ideas??
Adapted from: http://www.thenovicechefblog.com
Serves 4-6
Tuna Cakes
- 3, 5oz cans Tuna in water, drained
- 1/2 cup chopped yellow onion
- 1/3 cup crushed Rye crackers (appx 4 crackers)
- 2 T freshly minced parsley
- 2 cloves garlic, minced
- 1 T freshly squeezed lime juice
- 1 T dijon mustard
- 1 1/2 T Tabasco sauce
- Salt & pepper, to taste
- 1 large egg, whisked
- 2 T olive oil
Tomato Salsa
- 4 roma tomatoes, chopped
- 1/4 cup chopped shallot
- 1 jalapeno, chopped
- 1 avocado, chopped
- 2 T minced cilantro
- 2 T freshly squeezed lime juice
- 1 t olive oil
- 1/4 t garlic salt
- fresh ground pepper to taste
For the Tomato Salsa
Toss together all ingredients and set aside while combining the tuna cakes to allow the flavours time to mingle.
For the Tuna Cakes
In a large bowl, mix together tuna, onion, crackers, parsley, garlic, lime juice, mustard, and Tabasco. Add a little salt and pepper while stirring to suit your tastes. Once you have reached your desired seasonings, stir in the egg. Pat tuna mixture into patties using 1/2 cup packed tuna for each patty. Set on wax paper. Add 1 tablespoon of olive oil in a large non-stick sauté pan over medium heat. Add two tuna cakes to the pan and cook for 2 minutes on each side or until golden brown. Remove from pan and set on a paper towel-covered plate to drain off any excess oil. Repeat entire process (including adding a second tablespoon of olive oil) to cook the remaining cakes.Top tuna cakes with dollops of the tomato salsa and serve immediately!
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