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Pepita-Crusted Crispy Tuna Cakes

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Tuna cakes with parsley, lemon, Dijon and oregano, dusted with a pepita crust and lightly pan fried.

Ingredients

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Pepita Crust:

  • 1/3 cup pepitas
  • 1/4 teaspoon coarse salt

 Tuna Cakes:

  • 8 ounces canned or pouched albacore tuna
  • 2 large eggs
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup flat leaf Italian parsley, chopped
  • Zest and juice of 1/2 medium lemon
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil

Instructions

  1. Place pepitas in the bowl of a small food processor and process until crumbly. Transfer to a shallow dish and mix with a pinch of coarse salt.
  2. Place tuna cake ingredients, except olive oil, into a large bowl and mash with the back of a fork or a potato masher until it forms a chunky paste. Form mixture into 6 small equal-sized patties. Place cakes into the dish with the crushed pepitas and coat all sides.
  3. Heat olive oil in a large cast iron or non-stick skillet to medium heat. Once hot, add cakes and cook about 3 minutes per side, until browned and crispy.
  4. Serve tuna cakes with a fresh spring mix salad.

Notes

Cooking Tip: You can also bake the tuna cakes. Preheat the oven to 375, place cakes on a greased baking sheet and bake 10-15 minutes or until set.

Nutrition

Find it online: https://thehealthyepicurean.com/pepita-crusted-tuna-cakes/