Chatelaine Recipes - Terrific tuna-melt cakes

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Terrific tuna-melt cakes

Published by Chatelaine on 9/1/2008

These are yummy and a bit addictive, even if you're not a big tuna fan. And whether you devour them with forks or fingers, the creamy dipping sauce adds to the fun.

Cooking time 8 minutesPreparation time 10 minutes

Makes 12 cakes and 1/2 cup (125 mL) sauce

Rating

5/5

(7)

Ingredients

2 eggs
6 slices of white bread
2 170-g cans flaked tuna, drained
2 roasted red peppers, finely chopped
2 green onions, thinly sliced
2 tbsp (30 mL) finely chopped pickled jalapeno (optional)
1/2 cup (125 mL) grated mozzarella
2 to 3 tsp (10 to 15 mL) vegetable oil
1/4 cup (50 mL) each plain yogourt and mayonnaise or 1/2 cup (125 mL) of either
1 tbsp (15 mL) grainy mustard

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Directions
Nutrition
Comments (5)

Whisk eggs in a bowl. Cut off bread crusts and discard. Tear or cut bread into small pieces, then stir into eggs. Set aside. Crumble tuna into a large bowl. Prepare peppers, onions, jalapeno and cheese. Stir into tuna. Mash bread mixture to form a paste, then stir into tuna. Fill a 1/4-cup (50-mL) measuring cup with mixture. Using wet hands, form into a small cake about 1/2 in. (1 cm) thick. Repeat with remaining mixture.
Heat 1 tsp (5 mL) oil in a large frying pan, preferably non-stick, over medium heat. Add half of cakes. Cook, uncovered, until golden and warmed through, 2 to 3 min per side. Repeat with remaining cakes and oil.
Meanwhile, in a small bowl, stir sauce ingredients together. Drizzle over cakes or use as a dipping sauce.

Nutrients per cake with 2 tsp (10 mL) sauce

9 g protein
7 g fat
8 g carbohydrates
61 mg calcium
136 calories

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Terrific tuna-melt cakes

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