Thursday, November 8, 2012

Tuna Cakes with Fresh Tomato Salsa

Recently we were blessed to be given a bunch of fresh caught Yellow tail Tuna from a friend. Initially I made tuna steaks for my husband and blackened tuna and so forth. The rest went in our freezer. I have been pondering what to do with it, until I came across a healthy recipe from The Novice Chef that called for canned tuna. I know without a doubt I would not like these cakes if I had used canned tuna. Just my preference. So I decided to adapt this recipe and use the yellow tail steaks I had instead. Oh my. These were so delicious. My daughter who is a self proclaimed tuna hater, wolfed them down before I had a chance to tell her it was tuna. When I did she just blinked and said: “well I guess I like tuna if it is not canned.” It did not taste of tuna at all. No fishy taste whatsoever. If you can get your hands on some yellow tail or any other good tuna steaks. I highly recommend this recipe. With the fresh gribiche on top instead of tartar sauce… makes for a very healthy meal or appetizer. Enjoy! 

Gluten-Free Tuna Cakes with Fresh Tomato Gribiche 
adapted from The Novice Chef

1 lb yellow tail tuna
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp pepper
1/2 cup chopped sweet onion
1/3 cup crushed tortilla chips
2 tablespoons freshly minced parsley
2 cloves fresh garlic, minced
1 tablespoon freshly squeezed lime juice
1 tablespoon dijon mustard
1 1/2 teaspoons Cholula
salt and pepper, to taste
1 TBSP Better Batter gluten free flour
1 large egg, whisked
2 tablespoons Canola oil 

Fresh Tomato Gribiche:
4 roma tomatoes, chopped
1/4 cup chopped sweet onion
1/8 cup chopped shallots
2 green onions, chopped
2 tablespoons capers
2 tablespoons minced parsley
1 teaspoon freshly squeezed lime juice
2 cloves garlic, minced
fresh ground pepper, to taste
1 tsp olive oil

For the Tuna Cakes: 
Heat a large skillet to medium high heat. Add olive oil and tuna steaks seasoned with sea salt and pepper. 
Brown both sides. 
Add cooked tuna to a large bowl and using two forks, shred the tuna. 
Mix in the onion, crushed tortilla chips, parsley, garlic, lime juice, mustard, and cholula. Then add a little salt and pepper, stirring, and taste testing. Once you have reached your desired seasonings, stir in the egg and gluten-free flour. 
Pat tuna mixture into patties, using 1/2 cup packed tuna for each patty. 

Add 1 tablespoon canola oil in a large sauté pan, over medium-high heat. Add two Tuna Cakes to the pan. 
Cook for 2 minutes on each side, or until golden brown. 
Remove from pan and set on a paper towel covered plate to drain off any excess oil. Repeat entire process (including adding a second tablespoon of olive oil) to cook the remaining to Tuna Cakes. 

For the Fresh Tomato Gribiche: 

Toss together tomatoes, sweet onion, green onions, parsley, lime juice, garlic, capers, salt, pepper and olive oil. Place in an airtight container and refrigerate for 2 hours to overnight before eating. 
Top Tuna Cakes with Fresh Tomato Gribiche and serve immediately! 
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1 comment:

  1. When I saw tuna cakes... I got excited. Then when I saw you seared fresh tuna... I got even more excited. Looks so good!! :) I love the fresh salsa too... what a bright way pair the dish. :)


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