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Panko Crusted Tuna Cakes with Avocado and Heirloom Tomato Salad

Tags: quick and easy, 30 minutes or less, stove, main course, tuna, salad

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Calories: 

611

Total Fat: 

35g

Protein:  

28g

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

N/A

Yield: 

5 servings

Ingredients

3 5-ounce cans of drained albacore tuna
1 1/2 cups bread, diced into 1/4 inch cubes
3 scallions, finely chopped
3 tablespoons mayonnaise
1/2 cup diced hardboiled egg whites
1/4 teaspoon grated lemon zest
1/8 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup grated cheddar cheese
2 cups Panko bread crumbs
1/4 cup canola oil

4 ripe heirloom tomatoes, cored and cut into cubes
1 red onion, peeled and thinly sliced
1 clove garlic, minced
2 avocados, cored and chopped
salt and pepper, to taste
1 tablespoon olive oil
1 teaspoon champagne vinegar
4 basil leaves, chopped

Directions

In a large mixing bowl, combine tuna with bread cubes, scallions, mayonnaise, hardboiled egg whites, Old Bay seasoning, salt, pepper, lemon zest and cheese. Form into 2-inch round cakes. Roll into Panko crumbs and sauté into canola oil until golden brown.

In a medium mixing bowl, combine all ingredients and adjust seasoning to taste. Chill for 15 minutes before serving.

Nutritional Information per Serving

Calories: 611

Total Fat: 35

Protein: 28g

Courtesy of: Todd Gray, Equinox Restaurant, Washington, DC