Tuna Cakes over leafy greens

While driving home after an amazing workout yesterday, I called my hubby to see what we should do for lunch. Should we order some smash burgers from our favorite spot here in Kihei?? He declined, stating we should make something at the house. Starving and a little discouraged, I really love a good smash burger…I went home and rummaged through the fridge and pantry. We had a can of tuna and stuff for salad, so I thought about the

amazing crab cakes we used to prep at the restaurant back in Colorado. They were delish, so I decided to put my spin on them, using tuna and switching up some of the ingredients. Here’s how I put this all together.

Servings: 2

Cook/Prep time: 30min



Ingredients for 6 cakes

Tuna Cake

  • 1 can of tuna

  • 2 tsp paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp coriander

  • 2 tsp Italian seasoning

  • salt and pepper

  • 1/4 c mayo

  • 2 tbsp salsa; homemade or store bought

  • 1 egg

  • 1 cup of seasoned breadcrumbs

  • 1/4 C olive oil

Salad

  • 1 15-ounce can of garbanzo beans drained

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp coriander

  • 1 tsp Italian seasoning

  • salt and pepper

  • 1 tbsp olive oil

  • Leafy greens

  • 1 cucumber sliced

  • 2 hard boiled eggs, chopped

  • 1/4 cup dried cherries

  • 1 tbsp hemp seeds

  • lolo’s vinaigrette: see below


Method

Tuna Cakes

  1. Place the tuna, seasonings, salsa, egg and breadcrumbs into a bowl and mix until well combined.

  2. Form 6 patties and pan fry in small sauté pan over medium low heat, until browned on both sides. About 3min per side

  3. Drain on a paper towel


Salad

  1. Preheat oven to 450F

  2. Spill garbanzo beans onto a small sheet pan. Drizzle with seasoning and olive oil.

  3. Toast in oven for about 20 minutes until crispy

  4. Place all other ingredients in salad bowl. Top with dressing and toss to combine. Sprinkle with crispy garbanzo beans and more dried cherries

  5. To serve, place dressed salad in a bowl and top with two tuna cakes

  6. Enjoy!


Lolo’s Vinaigrette

  • 1/4 C olive oil

  • 1 tsp Dijon mustard

  • 1/4 C Apple Cider Vinegar

  • 1 tbsp maple syrup

  • salt and pepper

  • 1 tsp Italian seasoning


Place all ingredients in a jar and give a good shake until well combined.


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