Mediterranean Tuna Cake Salad

SERVINGS: 4 | PREP TIME: ½ hour (not including marinating time) | COOK TIME: 5 minutes

Fresh greens paired with a crisp yellowfin tuna cake and a hand-prepared Mediterranean salsa

Share

Ingredients:

Tuna Cakes:

  • 2 cans (4.5 oz. each) or 4 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
  • 1 well-beaten egg
  • ½ cup fresh, shredded mozzarella cheese
  • ¼ tsp. garlic powder
  • ½ tsp. dried oregano
  • 1 tsp. dried basil
  • 1 cup bread crumbs
  • 1 Tbsp. olive oil
  • 1 Tbsp. canola or vegetable oil

Mediterranean Salsa:

  • 2 cups diced tomato
  • ½ cup diced sweet onion
  • ¼ tsp. red pepper flakes
  • 1 tsp. fresh, chopped basil
  • 4 diced canned artichokes
  • 10 diced kalamata olives (¼ cup)
  • ½ tsp. white wine vinegar
  • ⅛ tsp. kosher salt

Salad:

  • 1 bag (6 oz.) spring mix
  • 1 cup sliced cucumber
  • ½ diced red pepper (~1 cup)

Directions:

  1. Mix the salsa ingredients together in a medium glass bowl. Let marinate for 2–3 hours or overnight.
  2. Mix the tuna, egg, cheese and spices in a medium bowl until well-combined.
  3. Place the bread crumbs on a large plate.
  4. Form the tuna mixture into four ½ cup patties, and cover with bread crumbs.
  5. Heat the oils together in a large frying pan. Place the patties in the pan, and cook until browned. Flip and cook until the other side is browned and cooked through. (Cheese should be melted.)
  6. Divide the spring mix between four plates. Top with cucumber and red pepper. Add one tuna cake on top of each salad, and top with ~¼ cup salsa.

Nutrition Facts

Nutrition Facts
Mediterranean Tuna Cake Salad

Serving Size: 1 salad and 1 tuna cake (214g)

Servings: 4

Nutritional Info Amount/Serving % DV*
Calories 270
Total Fat 19g 24%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 85mg 28%
Sodum 410mg 18%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Sugars 3g
Includes 0g Added Sugars 0%
Protein 21g
Vitamin D 2mcg 10%
Calcium 109mg 8%
Iron 1mg 6%
Potassium 432mg 10%