Mediterranean Mini Tuna Cakes With Pesto
Mediterranean Mini Tuna Cakes With Pesto
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
4
servings
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
Directions
- 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.