Serves 4, Makes approximately 12 cakes
3 cans fresh tuna
½ onion, diced
Fresh parsley, roughly chopped
1 tbsp cayenne pepper
2 tbsp cumin powder
Salt, to taste
½ cup bread crumbs (plus more for coating – I use GF breadcrumbs
1 bag ready-made mixed greens
Baby carrots, sliced
Lemons, for garnish
6 tbsp sour cream or crema
1 lime, fully squeezed
Hot sauce (to taste) – about 4-5 tbsp
Take cans of tuna and rinse with water. Squeeze out excess water and place in a large mixing bowl. Add the onion and parsley in, and crack an egg into the bowl. Add the cayenne pepper, cumin powder, and salt and mix so that everything is coated evenly. Add the breadcrumbs in and mix again.
Take a plate and add some additional breadcrumbs to line the cake. Using your hands, make cakes that are a bit smaller than the palm of your hand but also thick.
Take a large non-stick pan over medium heat and drizzle a light coating of olive oil. Take the tuna cakes and pat them in an additional coating of bread crumbs (lined on a plate). Place them in a pan and cook for about 3-4 minutes on each side until they are golden brown in color and cooked through. Be careful for not overheating or smoking the pan – if this happens, simply lower the heat and cook the cakes for longer.
To make the sauce, mix all the ingredients together for the dressing and whisk.
To serve, add mixed greens to each plate, sprinkle with carrot slices and top with tuna cakes. Sprinkle additional lemon juice and drizzle with dressing. Serve and enjoy!
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