2 ratings

Mediterranean Mini Tuna Cakes With Pesto

Name: Mediterranean Mini Tuna Cakes With Pesto
Yield: 4
Ingredients: 10 ounce canned or pouched tuna, such as starkist tuna creations ranch; 3 oil-packed sun-dried tomatoes, drained and chopped; 1/3 cup grated parmesan cheese; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh parsley; 1 tablespoon drained capers; 2 large eggs, lightly beaten; 1/3 cup panko breadcrumbs; 3 tablespoon olive oil; 1/4 cup pesto sauce, store bough or homemade

April 11, 2017

StarKist

Will you be able to eat just one?

Recipe Courtesy of StarKist

A good fish cake is tender and moist on the inside but crispy on the outside. These Mediterranean-inspired tuna cakes use classic ingredients like capers, sun-dried tomatoes, fresh parsley, and Parmesan cheese to create a complex combination of salty, peppery, and sweet. Make extra of these mini tuna cakes if you’re hosting a party because they’re sure not to last.

Servings

434

Calories Per Serving

Ingredients

For the Mediterranean Mini Tuna Cakes With Pesto

10 Ounces canned or pouched tuna, such as StarKist Tuna Creations Ranch
3 Oil-packed sun-dried tomatoes, drained and chopped
1/3 Cup grated Parmesan cheese
1/4 Cup finely chopped red onion
1/4 Cup chopped fresh parsley
1 Tablespoon drained capers
2 Large eggs, lightly beaten
1/3 Cup panko breadcrumbs
3 Tablespoons olive oil
1/4 Cup pesto sauce, store bough or homemade

Directions

For the Mediterranean Mini Tuna Cakes With Pesto

Combine the tuna, sun-dried tomatoes, cheese, onion, parsley, capers and eggs in a bowl. Mix well and divide the mixture into 12 portions. Form each into a 2-inch diameter by 3/4-inch thick cake. Place the breadcrumbs in a bowl and gently dip both side of each tuna cake in them to coat. Transfer cakes to a baking sheet.

Heat the oil in a large nonstick skillet over medium. Add the tuna cakes and cook until golden, 3-1/2 minutes. Carefully flip each tuna cake and cook 3-1 1/2 minutes longer. Transfer to a baking sheet covered with paper towel and drain. Transfer to a serving platter and top each with a dollop of pesto.

Nutritional Facts

Servings4

Calories Per Serving434

Total Fat33g51%

Sugar1gN/A

Saturated7g34%

Cholesterol132mg44%

Protein28g55%

Carbs8g3%

Vitamin A204µg23%

Vitamin B122µg31%

Vitamin B60.8mg40.3%

Vitamin C15mg25%

Vitamin D2µgN/A

Vitamin E4mg22%

Vitamin K238µg100%

Calcium252mg25%

Fiber1g6%

Folate (food)51µgN/A

Folate equivalent (total)51µg13%

Iron3mg17%

Magnesium74mg19%

Monounsaturated20gN/A

Niacin (B3)14mg69%

Phosphorus392mg56%

Polyunsaturated5gN/A

Potassium574mg16%

Riboflavin (B2)0.3mg17.6%

Sodium592mg25%

Thiamin (B1)0.1mg9.3%

Zinc2mg11%