Tuna Polenta Cakes

SERVINGS: 12 appetizers | PREP TIME: 30 minutes | COOK TIME: 10 minutes

Yellowfin tuna paired with polenta to create a flavorful appetizer



  • 1 pouch (2.5¬†oz.)¬†Portofino Yellowfin Tuna in Extra Virgin Olive Oil
  • 1 box (12 oz.) polenta
  • 1 cup shredded, part-skim mozzarella cheese
  • 1 Tbsp. extra virgin olive oil
  • ¬ľ cup marinara sauce
  • 2 Tbsp. sliced, fresh basil


  1. Make the polenta according to the package directions. Stir in the shredded cheese until well combined and melted.
  2. Place the olive oil in an 11×9 pan or half-sheet pan and spread out until the pan is covered.¬† Spoon the hot polenta into the pan, and spread it to the edges.
  3. Allow it to cool, and once firm, use a 2-inch-round cookie cutter or biscuit cutter to make ~12 polenta rounds.
  4. Place the rounds on a platter. Top them with 1 tsp. of marinara sauce and tuna, and finish them off with some slivered basil.

Nutrition Facts

Nutrition Facts
Tuna Polenta Cakes

Serving Size: 1 cake (50g)

Servings: 12 appetizers

Nutritional Info Amount/Serving % DV*
Calories 160
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 90mg 4%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Sugars 0g
Includes 0g Added Sugars 0%
Protein 6g
Vitamin D 0mcg 0%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 51mg 2%