How to cook mini tuna cakes

How to cook mini tuna cakes

Gather the ingredients

Drain the tuna, let it drain for 5 minutes, I used Rio Mare tuna with garlic and chili preserved in olive oil. Use your favorite tuna and the best brand you can find. That one is my favorite!

Finely chop the onion and put it in a mixing bowl

Add the chopped parsley

Add the finely chopped chili pepper, I love hot food so I chopped the entire pepper but if you prefer it milder, take out the seeds and ribs of the pepper before choping it.

Add the tuna

Add the zest , salt and pepper. Don't add too much S&P though, the tuna is salty and the chili is hot enouh. Flake the tuna with two forks and toss everything together.

Add the beaten egg, you might not need the entire egg, just add it gradually and mix with a fork until it all comes together and binds well.

Heat a griddle pan over medium heat

Add about 2 Tablespoons of olive oil when the pan is hot enough

Use a spoon and scoop out a bit of the tuna, you can use another spoon to slightly press it down to hold its shape

Lower it onto the pan using another spoon or your finger

Cook for 1-2 minutes on one side, then use a fork or spatula to flip it over and continue cooking the other side.

Serve it with a baked potato, rice or pasta, but my personal favorite is an avocado, corn & mango salsa! Check my guide on how to make avocado corn and mango salsa to see how I did it! Bon apetito!

Watch the video: Tuna Cakes. Cooksmart. Sanjeev Kapoor Khazana