Tuna cakes with salad and rice
Make this delicious and hearty meal in 30 minutes or less.
1 5- to 6-ounce can solid white tuna packed in water
1/2 cup Italian-style breadcrumbs
1 shallot, finely chopped
1 tablespoon finely chopped fresh parsley
1 sprig rosemary, stem removed and leaves finely chopped
1 large egg, lightly beaten
2 tablespoons lime juice
2 tablespoons olive oil
1. In a medium bowl, combine the tuna, breadcrumbs, shallot, parsley, rosemary and egg. Take care to break apart the tuna, so it really mixes up well.
2. Add the lime juice and stir well. Divide the mixture into four portions and form patties (about 1 inch thick).
3. Add the olive oil to a 12-inch skillet. Heat oil on medium heat. Add the tuna patties and cook for four to five minutes per side, until golden brown.
Prepare a large tossed salad to serve family style. Plate the tuna cakes on a bed of rice. If desired, offer cocktail or tartar sauce for dipping.
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