Spanish-Style Tuna Cakes

December 2010
Spanish-Style Tuna Cakes

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This makes a festive first course for a meat-rich meal.

Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

  • 2 5 ounce cans  tuna, drained
  • 1/2 cup italian breadcrumbs
  • 1/3 cup chopped pimiento-stuffed spanish olives, 1 tablespoon olive juice reserved
  • 1/4 cup raisins
  • 1 egg, beaten
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 1 10 ounce package  mixed lettuce
  1. In a large bowl, combine the tuna, breadcrumbs, olives, raisins, egg, onion and cumin; season with salt and pepper. Form into 4 patties.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the patties and cook, turning once, until golden, about 8 minutes.
  3. Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the olive juice; season with salt and pepper. Add the lettuce and toss to coat. Serve the tuna cakes on the salad.