Description
These Garlic & Lemon Tuna Cakes are flavorful, moist, and crispy on the outside, paired perfectly with a fresh mixed leaf salad tossed in a tangy balsamic vinaigrette. Ready in just 25 minutes, this dish is a quick and delicious option for a light lunch or dinner that combines the bright taste of lemon and garlic with tender tuna.
Ingredients
Scale
Tuna Cakes
- 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)
Mixed Leaf Salad
- 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
- Mix Ingredients: In a large bowl, combine the flaked tuna, breadcrumbs, mayonnaise, egg, minced garlic, lemon juice, lemon zest, salt, black pepper, and chopped parsley if using. Mix thoroughly until the mixture is well combined and can hold together.
- Form Patties: Shape the tuna mixture into 8 small patties, each about 2 inches in diameter, ensuring they are compact enough to hold their shape while cooking.
- Cook Tuna Cakes: Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the tuna cakes in the skillet and cook for 4-5 minutes on each side or until they are golden brown and crispy on both sides.
- Prepare Salad: While the tuna cakes are cooking, toss the mixed salad greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle with balsamic vinaigrette and toss gently to coat evenly.
- Serve: Serve the warm tuna cakes alongside the dressed mixed leaf salad for a balanced and flavorful meal.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Ensure tuna is well-drained to prevent soggy cakes.
- Use fresh lemon zest for the best citrus flavor.
- The salad can be customized by adding avocado or nuts for extra texture.
- These tuna cakes can be frozen uncooked; thaw before frying.
