Description
Crispy, golden cakes topped with a light and flavorful salsa. Perfect for lunch or light dinner.
Ingredients
- FOR THE SALSA:
- 12 Grape Tomatoes, Halved
- ¼ cups Yellow Onion, Diced
- ¼ cups Parsley, Chopped
- 1-½ Green Onions, diced
- 1 teaspoon Fresh Squeezed Lime Juice
- ½ teaspoons Garlic Salt
- Fresh Cracked Black Pepper, To Taste
- FOR THE TUNA CAKES:
- 6 ounces, weight White Albacore Tuna In Water, Drained
- ½ cups Yellow Onion, Diced
- 1 Green Onion, Diced
- ¼ cups Panko Bread Crumbs
- 2 Tablespoons Fresh Parsley, Chopped
- 2 cloves Roasted Garlic, Minced
- 1 Lime, Juiced
- 1 Tablespoon Mustard
- 2 teaspoons Sriracha Hot Sauce
- Salt And Pepper, to taste
- 2 Large Eggs, Whisked
- Canola Or Avocado Oil, To Taste
Preparation
For the tomato salsa, in a small bowl, combine tomatoes, onion, parsley, green onion, lime juice, garlic, salt and pepper. Set bowl in fridge for about 20 minutes. This will allow flavors to develop and deepen.
Put tuna in a large bowl and flake. Add onion, green onion, bread crumbs, parsley, garlic, lime juice, mustard, hot sauce, salt and pepper. Stir lightly to combine, and taste to ensure seasoning.
Add eggs and combine thoroughly. Form mixture into patties (I use 1/4 cup measuring cup to ensure uniform size).
Heat oil in large nonstick skillet. When oil is hot, add patties to skillet. Cook patties for approximately 3 minutes each side, or until golden brown. Patties are ready to turn when they pull away from skillet easily. Remove patties, and set on paper towels to drain excess oil.
Top patties with tomato salsa, and serve immediately.
Recipe adaped from The Novice Chef.
