Description
Garlic & Lemon Tuna Cakes with Mixed Leaf Salad are a must-try!
Ingredients
Scale
- 1 can (15 oz) tuna, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 2 tablespoons olive oil (for frying)
- 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, sliced
- 2 tablespoons balsamic vinaigrette
Instructions
- In a large bowl, combine the flaked tuna, breadcrumbs, mayonnaise, egg, minced garlic, lemon juice, lemon zest, salt, black pepper, and parsley (if using). Mix until well combined.
- Shape the mixture into 8 small patties, about 2 inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the tuna cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- While the tuna cakes are cooking, prepare the salad by tossing the mixed greens, cherry tomatoes, and cucumber in a bowl. Drizzle with balsamic vinaigrette and toss to coat.
- Serve the tuna cakes warm alongside the mixed leaf salad.
Notes
- For added flavor, try mixing in some diced bell peppers or green onions into the tuna cake mixture.
- If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper to the mixture before forming the patties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg