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Homemade Tuna Cakes in a Whole-Wheat Roll, topped with Spinach, Hummus and Tahini Dressing

December 17, 2018

 

This penultimate recipe of the season a fishcake recipe adds an unexpected layer of decadence to tin tuna. Crisp and golden on the outside, and soft and flaky throughout, this protein-packed summer lunch can come together in just 15 minutes. Tuna is an excellent source of protein and adding in oats in place of breadcrumbs is a good way to sneak in some whole grains. For a little extra oomph, serve these cakes over a bed of greens, wholewheat rolls and with some Tahini Dressing.

Ingredients
1/2 cup rolled oats
1 large egg, lightly beaten
1 tin tuna in brine
1 teaspoon Dijon mustard
2 teaspoons fresh chopped parsley, plus more for garnish
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
2 teaspoons olive oil
2 cups baby spinach
2 tablespoons fresh lemon juice
1 tablespoon hummus

Method:
1. Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, tuna, mustard, 2 teaspoons parsley, lemon rind, salt, pepper, and garlic powder. Mix to combine.
2. Make into round tuna patties
3. Heat a grill press on medium. Spray and cook. Add tuna cakes cook 3 to 4 minutes on each side, until bottoms are golden.
4. Arrange spinach, toss with lemon juice. Toast the whole-wheat rolls.
5. Build up your tuna burger. Spread hummus, top with spinach and then tuna patty. Garnish with chopped fresh parsley and drizzle tahini dressing on top.
Tahini Dressing:
Ingredients
3 tablespoons tahini well stirred 1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons warm water

Method:
Combine tahini, lemon juice, garlic powder, salt, and pepper in a bowl; mix well. Whisk in water, 1 tablespoon at a time, until dressing reaches desired consistency. Refrigerate in an airtight container.

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