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Spinach and Kale Tuna Cakes

This recipe makes close to 16 tuna cakes
Servings 4 -6
Author Marina

Ingredients

  • 1 can 12oz can of Chunk Light Tuna in water
  • 3/4 cup freshly chopped spinach
  • 1/2 cup freshly chopped kale
  • 1 cup chopped white onion
  • 1/2-1 green Serrano pepper finely chopped based on how spicy you'd like this
  • 1 teaspoon ginger garlic paste or 1/2 teaspoon fresh ginger + 1/2 teaspoon fresh garlic chopped
  • 1/2 cup fresh cilantro chopped
  • The juice of 1 small lemon.
  • Salt-to season
  • Pepper-to season
  • Olive oil- to saute and shallow fry
  • 2 medium sized red potatoes peeled, cubed and boiled in salt water till tender yet slightly firm.
  • 1 cup plain breadcrumbs for coating
  • 1 egg seasoned with salt and pepper- well beaten/whipped (for coating)

Instructions

  1. Take Add a teaspoon of oil in your pan and saute the onions till golden brown on medium heat.
  2. Add the chopped Serrano peppers and fry for a few seconds.
  3. To this mix, add the ginger-garlic paste/ ginger and garlic pieces and saute for an additional minute.
  4. Now add the spinach and kale. Saute till the spinach begins to slowly shrink.
  5. Add the tuna and the cilantro. Season with pepper and salt, then saute for about 3-5 minutes.
  6. Switch off the stove and set the pan aside.
  7. Mashed the pre-boiled potatoes and add to the tuna mix.
  8. Sprinkle the lemon juice over the mixture and mix well.
  9. When the mix cools down, shape tuna cakes using a large tablespoon to make uniform shapes. Place the shapes in a plate.
  10. In 2 separate bowls/platters, place the beaten egg in one and the plain bread crumbs in the other.
  11. Now coat the tuna cakes making sure each cake is first rolled in the egg batter and then coated completely with the bread crumbs.
  12. To finish making your cakes, place your pan back on the stove and add about a tablespoon of oil to evenly coat the pan.
  13. Wait the pan heats up, on medium heat and then place the tuna cakes on the pan.
  14. Turn the cakes over when each side browns to crisp and once done, remove from the pan and set in your platter to serve.
  15. The tuna cutlets pair well with tortillas and salad, rice and a curry, between 2 slices of bread or even as is, dipped in ketchup.