I really like my recipe for the skinny tuna melt, but didn't want to eat that same thing every week. On Monday I found a recipe for Tuna Cakes with Fresh Tomato Salsa, and thought it looked and sounded really good.
Here is the official recipe picture:
And here is my version:
What a great recipe! The cakes are light, but are very flavorful. I used panko bread crumbs, egg whites, and siraccha sauce instead of the rye crackers, whole egg and jalapeno tabasco. I'm not sure if that made them a little lighter, but I'm going to convince myself that it did. Even so, the recipe itself isn't bad. The worst thing is sauteeing the cakes in olive oil, but I used as little oil as I possibly could.
The fresh tomato salsa was fantastic. I only let it sit for about 10 minutes because I was short on time. But next time I'll make the salsa before I leave for work in the morning, so it can sit for 4 hours before I eat it. I think that would make it even more intense.
Will I make this again? No question! It's a great, light lunch and a good rotation for my tuna recipes.
Recipe found on The Novice Chef