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| SOUTHWEST TUNA CAKES | |
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1 (5 oz.) can chunk light tuna in water, drained 1/3 cup mayonnaise 1/3 cup whole kernel sweet corn, drained and rinsed 1 tbsp. oregano 1 tbsp. dried chopped onion 1 tbsp. sweet hot mustard (or Dijon mustard) 1 tsp. leaf thyme 1 tsp. olive oil 2 slices bread (I use wheat) 1/4 tsp. red pepper flakes 2 tbsp. "Southwest" sandwich sauce (Beano's, in Walmart deli section) In a small mixing bowl combine mayonnaise, corn, mustard, onion, thyme, olive oil, red pepper flakes, and oregano. Toast the two pieces of bread and place in food processor. Pulse until bread crumbs are formed. Add the bread crumbs to the bowl. Mix all the ingredients well. Coat a medium frying pan with olive oil and let the oil heat up. Take half of the mixture and pack it into a small mold. Reduce stove to low heat and place the cake into the skillet. Repeat for other half of mixture. Sear for about a minute, flip both cakes and sear for another minute. Dress the plates with about a tablespoon of Southwest sauce per plate. Place one cake on each plate (on top of the sauce). Enjoy! Serves 2. Submitted by: James Diemer | |
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