Spanish-Style Tuna Cakes
a recipe that serves 4 from
Ingredients:
2 5oz cans tuna, drained
1/2 cup Italian breadcrumbs
1/2 cup chopped pimiento-stuffed Spanish olives
1 tablespoon olive juice reserved
1/4 cup raisins
1 egg, beaten
2 tablespoons finely chopped red onion
1 teaspoon ground cumin
salt and pepper
1/2 cup extra-virgin olive oil
1 10 oz package mixed lettuce
Directions:
1. In a large bowl, combine the tuna, breadcrumbs, olives, raisins, egg, onion and cumin; season with salt and pepper. Form 4 patties.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the patties and cook, turning once, until golden, about 8 minutes.
3. Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the olive juice; season with salt and pepper. Add the lettuce and toss to coat. Serve the tuna cakes on the salad.
Notes:
The red onion was not in season so I used a Spanish onion and I just chopped it. Spanish olives and its’ juice are salty enough for my taste so I did not add any more salt in to this recipe. I use albacore (white) tuna packed in water. Tastes great with iceberg lettuce.