Terrific tuna-melt cakes
Chatelaine
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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.
Ingredients
-
2
eggs
-
6 slices
white
bread
-
2 170-g cans
flaked
tuna
, drained
-
2
roasted red peppers
, finely chopped
-
2
green onions
, thinly sliced
-
2 tbsp
finely chopped pickled
jalapenos
, optional
-
1/2 cup
grated
mozzarella
-
2 to 3 tsp
vegetable oil
-
1/4 cup
plain
yogurt
-
1/4 cup
mayonnaise
-
1 tbsp
grainy
mustard
Instructions
- 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.
Nutrition (per serving)
- Calories
- 136,
- Protein
- 9 g,
- Carbohydrates
- 8 g,
- Fat
- 7 g,
