Tuna cakes with Spinach & Tomato Salad
These tuna cakes with spinach & tomato salad use very similar ingredients to my chilli Tuna Pasta. This too, is a very fast recipe and could easily be halved for two people.
Preparation 10 mins
Cooking 5 mins
2 x 425g can tuna packed in springwater, drained
400g low fat ricotta
2 eggs, lightly beaten
1/3 cup (80ml) olive oil
500g cherry tomatoes, halved
300g baby spinach leaves
1½ tbsp wine or balsamic vinegar
- Place tuna, ricotta and eggs in a large bowl. Season and mix well. Using clean hands, divide mixture into 8 patties.
- Heat 2 tbsp of oil in a large frying pan on medium heat. Cook patties for 2-3 mins, each side, until golden brown.
- Meanwhile, combine remaining olive oil and vinegar with a pinch of sugar, and season to taste. Toss with tomatoes and spinach leaves. Serve tuna cakes with spinach and tomato salad.
Lyndey’s Notes: These fish cakes will be even yummier if you coat in breadcrumbs before frying. Drop 2 or 3 bread slices into food processor and whiz to make breadcrumbs. This, however would mean they have gluten in them unless you used gluten-free bread. Also, these fish cakes, like the pasta dish, take on extra flavour with 2 finely chopped red chillies and 2 grated garlic cloves mixed through it. Fresh herbs can also be added to the mixture.
Chilli Tuna Pasta