These are a variation on the salmon ones I cooked the other week, but oh my, they are far tastier (I confess I am a tuna addict) so recipe must be shared! I was going for an Italian-palate flavour base with these. Best served with a colourful salad and an olive-oil dressing (spinach, mixed leaves, broccoli and grated red cabbage below). Easy peasy to do and much more of a taste sensation than a tin of tuna on some lettuce leaves. The combination of tuna and egg really reminded me of a tuna mayo mix and I haven’t eaten that for yonks!! Yum.
I know some people have issues with tuna, and its associated sustainability, added salt etc so I do always try and buy tuna only canned in spring water and also from a reputable company….
These keep well cold so a batch of these could be perfect to take along to a summer picnic.
Ingredients (makes 4 cakes)
- 200g Tin of tuna 200g in spring water
- 1 egg
- 1/4 onion
- 2 sun-dried tomatos (either oil ones soaked in a jar or some dried ones – I have the Merchant Gourmet ones)
- A few pine nuts
- Fresh basil leaves
- Black pepper
- Finely dice the onion & tomatoes and combine in a blender with the tuna, egg, pine nuts, basil and black pepper.
- Heat a generous amount of olive oil in a frying pan and when the pan is really hot spoon 4 dollops of the mixture onto the pan.
- Flip half way through cooking (around 3 minutes on each side).