Ingredients

The following ingredients have 2 Servings
  • ⅓ cup pepitas
  • ¼ teaspoon coarse salt
  • 8 ounces canned or pouched albacore tuna
  • 2 large eggs
  • ½ cup Panko breadcrumbs
  • ¼ cup flat leaf Italian parsley, chopped
  • Zest and juice of ½ medium lemon
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoon dried oregano leaves
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil

Instruction

  • Place pepitas in the bowl of a small food processor and process until crumbly. Transfer to a shallow dish and mix with a pinch of coarse salt.
  • Place tuna cake ingredients, except olive oil, into a large bowl and mash with the back of a fork or a potato masher until it forms a chunky paste. Form mixture into 6 small equal-sized patties. Place cakes into the dish with the crushed pepitas and coat all sides.
  • Heat olive oil in a large cast iron or non-stick skillet to medium heat. Once hot, add cakes and cook about 3 minutes per side, until browned and crispy.
  • Serve tuna cakes with a fresh spring mix salad.