I have to confess, I am not a big fan of canned tuna. I enjoy fresh tuna, but the canned variety has never really caught on for me. Perhaps it was because I was using the canned variety that looked more like cat food. Recently, I found albacore tuna packed in water that has a milder taste. When I rediscovered this recipe, with the jerk flavor, I had to retry it. This is my new favorite lunch, because eaten cold or rewarmed, these are wonderful for several days. Pair with a Napa cabbage slaw (thinly sliced Napa cabbage, drizzled with lime juice, jerk seasoning and vinegar) and you have a meal!!
Caribbean Tuna Cakes
1 small red onion
1 small green pepper, diced
1/4 cup mayo (olive oil based)
1 1/3 cups whole wheat panko bread crumbs
2 tbsp. Jamaican Jerk Rub
1 can black beans, drained and rinsed
2 cans chunk light tuna (albacore in water), drained
2 tbsp. extra virgin olive oil, divided
fresh lime or lime juice
Finely chop onion and bell pepper. Combine mayonnaise, 1 cup of bread crumbs and jerk rub in small bowl. Add onion, bell pepper, beans, and tuna to same bowl. Mix to combine. Place remaining bread crumbs on plate. Using hands, form small patties, approx. 1/2 inch thick, with tuna mixture and pack firmly. Press gently in to bread crumbs to lightly coat outside of each patty. Mixture will fall apart very easily if pressed or pushed into crumbs, so use caution. Turn cake over to lightly coat other side. Heat 1 tbsp. olive oil in pan on stove over medium heat. Add 1/2 tuna cakes ; cook 2-3 minutes until golden brown, turning once. Heat remaining oil in pan and repeat with remaining cakes. Serve warm with lime slices and a extra dash of jerk seasoning on top.
Yield: Approx. 12 cakes
recipe by: Pampered Chef 29 Minutes to Dinner, modified by eatlivefit.net