Tune in to tuna

Use the canned variety for all kinds of dishes – it’s easy, cheap, and tasty.

By JERUSALEM POST STAFF
March 5, 2011 12:56
3 minute read.
Tune into Tuna

Tune into Tuna 311. (photo credit: Courtesy)

TUNA CAKES WITH YOGURT SAUCE
Makes 4-6

Fish cakes are always nice as a light lunch. Try this version with canned tuna in olive oil.

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✔ 3 cans tuna in olive oil, drained
✔ 3 potatoes, cooked and shredded
✔ 1 onion, chopped and fried until golden
✔ 2 eggs
✔ 3 Tbsp. bread crumbs
✔ 1⁄2 cup chopped parsley leaves
✔ 1⁄4 cup chopped chives
✔ Salt and pepper
✔ 1 cup flour
✔ Oil for frying
For the sauce:
✔ 2 yogurts, preferably sheep’s
✔ 1 sour cream
✔ 3 cloves garlic, minced
✔ 4 Tbsp. olive oil
✔ 3⁄4 cup chopped herbs (dill, chives, thyme)
✔ Salt
✔ 1 level tsp. sugar
✔ 1 Tbsp. pickled lemon, chopped very fine

Mix all sauce ingredients well and place in the refrigerator.

Crumble tuna into very small pieces and mix with potatoes, fried onions, beaten eggs, bread crumbs and herbs. Season with salt and pepper.

Heat oil in a pan. Make round flat patties, dip in the flour on both sides and fry until golden.

Remove from oil and place on a paper towel to absorb extra oil.

Serve when warm and drizzle sauce around, 2-3 patties for each person.

MINI STUFFED EGGPLANTS

Baked small eggplants, stuffed with tuna salad with pickled lemons and hot chili, served with bitter olives and thick tomato sauce.

✔ 12 mini eggplants
✔ 2 cans 5% tuna with herbs
✔ 1 can peeled tomatoes (400 gr. with liquid)
✔ 1 medium onion
✔ 3 sprigs thyme, leaves only
✔ 1 Tbsp olive oil
✔ 1 pickled lemon, chopped very finely
✔ 1 red chili, fresh
✔ 1 lemon
✔ 12 cracked olives
✔ 4 sprigs fresh coriander

Cut eggplants in half lengthwise and place in a baking dish. Drizzle a little olive oil and sprinkle a little salt on the eggplants and bake at 180º until tender. Cool on a paper towel.

Prepare sauce: chop shallots and sauté the shallots in oil in a small saucepan until transparent but not brown. Add garlic, cook a few seconds and add the tomatoes with liquid. Using a wooden spoon, break the tomatoes. Add thyme and chili and cool.

Place tuna in a bowl, add about 4 Tbsp. of the tomatoes and the chopped pickled lemon, correct seasoning – adding salt and pepper to taste and add a little olive oil.

To serve: place a Tbsp. of tuna salad on each eggplant and decorate with olives and coriander leaves.

Courtesy of Tuna Starkist

TUNA AND NOODLE SALAD LIGHT

✔ 3 cups penne pasta
✔ 1 tomato, diced
✔ 1⁄3 cup finely chopped red onion
✔ 1⁄3 cup red wine vinegar
✔ 1⁄4 cup extra-virgin olive oil, or more as needed
✔ 1 clove garlic, minced
✔ 1 pinch paprika
✔ salt and freshly ground pepper to taste
✔ 1 can tuna in water, drained

Mix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Cook the pasta in salted water according to the directions on the package.

Drain well.

Add the cooked pasta into the tomato mixture, flake the tuna on top. Stir well and serve.


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