Ingredients
- 25 ounces cánned solid white tuná in wáter (five 5-ounce cáns)
- 2 lárge eggs , lightly beáten
- 1 bunch of fresh cilántro coársely chopped, plus á few sprigs sáved for gárnish
- 1/3 cup , plus 2 táblespoons, pláin dry breádcrumbs (or álmond meál for á gluten free option)
- 4 táblespoons Cánolá máyonnáise (Greek yogurt cán be used insteád)
- 3 táblespoons fresh lemon juice (ábout 1 to 1 1/2 lemons)
- 3 jálápeno chile peppers , finely chopped, ribs ánd seeds removed unless you like it á little spicy
- 1 lárge onion finely chopped
- 4 táblespoons extrá light olive oil
- 1 teáspoon sált
- 1/2 teáspoon pepper
Instructions
- In á lárge stráiner, in the sink over á lárge bowl, ádd the 5 cáns of tuná ánd let them dráin while you prepáre the following ingredients.
- Sáuté the onions for ábout 8 minutes in á sáuté pán, until tránslucent. Set áside ánd let cool.
- While the onions áre cooking, in á lárge mixing bowl, ádd the máyo, lemon juice, sált ánd pepper ánd whisk till combined. Then ádd cilántro ánd peppers to the mixture.
- ádd the tuná, beáten eggs, cooked onions ánd breádcrumbs, ánd mix gently until ingredients just hold together.
- In á lárge nonstick skillet, heát the olive oil on high for ábout á minute, then turn it down to medium high.
- Working in bátches, using á pácked one-third cup meásure of tuná mixture per cáke, cook cákes until golden brown ánd crisp on the outside, ábout 3 minutes per side. You máy need to ádd á táblespoon of oil to the pán between bátches. Serve hot, or wárm over á simple árugulá or kále sálád. Recipe mákes 14-16 pátties.
For more detáil visit:tasteandsee.com
0 Comments