Tuna Cakes with Pineapple Salsa Recipe

Pineapple Salsa Ingredients:

  • 1 Small pineapple, rind removed and sliced
  • 1/2 Small onion, sliced
  • 2 Garlic cloves
  • 4 Habanero chile peppers, or to taste
  • 1 Cup fresh cilantro, or to taste, coarsely chopped
  • Freshly ground black pepper to taste
  • Salt to taste

Tuna Cakes Ingredients:

  • 2 Cans tuna, drained (canned tuna in oil seems to work better than in water)
  • 1/3 Cup onion, finely chopped
  • 1 Garlic clove, minced
  • 1 Egg beaten
  • 2 Tablespoons bread crumbs
  • 1 Tablespoons finely chopped fresh parsely, or dried parsely
  • 1 Teaspoon dill, or to taste
  • Cayenne pepper, to taste
  • Freshly ground pepper, to taste
  • Salt to taste
  • 1/4 Cup flour
  • 3/4 Cup bread crumbs
  • 1/3 Cup vegetable oil, for frying

Pineapple Salsa Directions:

In a blender, combine pineapple, onion, garlic, and habanero peppers and blend until smooth. Add cilantro, pepper and salt, and blend briefly to finely chop the cilantro. Pour into a bowl and set aside, letting the flavors meld nicely while you prepare the tuna cakes.

Tuna Directions:

In a medium bowl, combine tuna, onion, garlic, egg, and 2 tablespoons bread crumbs together. Add the parsely, dill, cayenne, black pepper, and salt, and mix well.

Combine flour and 3/4 cup bread crumbs and, if desired, season to taste with parsely, cayenne, black pepper, and salt.

Form the tuna mixture into small cakes, or patties. Thoroughly coat each cake in the flour and bread  crumb mixture and shake off excess.

Heat oil in a large skillet set over medium heat until hot. Place the tuna cakes in the skillet and saute until golden brown on each side, turning every 2-3 minutes.

Drain cakes on a plate lined with paper towels.

Serve tuna cakes hot with the pineapple salsa drizzled on top. A light salad and white rice make nice accompaniments. Enjoy!

Recipe Posted by Lindsay

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