Tuna Cakes
Preparation and cooking time: 20 minutes
Garnished with small white asparagus and a Balsamic vinaigrette, this is a light first course, reminiscent of a salad, but perfect for winter when we have no lettuce.
Ingredients:
- 6oz tuna, 170gr, 6oz
- 1 tsp Dijon-style mustard, 5gr, .17oz
- 2 tbs bread crumbs, 14gr, .5oz
- 1 egg, 65gr, 2.3oz
- 1 tbs olive oil, 13.5gr, .48oz
- white or green asparagus, 8oz optional, 225gr, 8oz
- Balsamic Vinaigrette
- 2 tsp Balsamic vinegar, 11gr, .38oz
- 1/2 tsp Dijon-style mustard, 2.5gr, .09oz
- 2 tbs good olive oil, 27gr, .96oz
Instructions:
- Drain the tuna and put into a large bowl.
- Whisk egg in a small bowl.
- Add mustard and bread crumbs, mix well.
- Add egg mixture to tuna and gently mix.
- Divide and form into 2 patties.
- Heat oil in medium nonstick skillet over medium heat. Add patties and fry, 7 - 9 minutes, until starting to brown.
- Carefully turn with a spatula and sauté another 5 - 6 minutes. Remove and place on plate.
- Open and drain asparagus. Divide asparagus between plates and arrange nicely around Tuna Cake.
- Make Vinaigrette: Put all ingredients in a small bowl and whisk well.
- Drizzle with vinaigrette, garnish with olives if you have some and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
