Pineapple Salsa Ingredients:
- 1 Small pineapple, rind removed and sliced
- 1/2 Small onion, sliced
- 2 Garlic cloves
- 4 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 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 crumbs
- 1/3 Cup oil, for frying
Pineapple Salsa Directions:
In a blender, combine pineapple, onion, garlic, andpeppers 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.
In a medium bowl, combine tuna, onion, garlic, egg, and 2 tablespoonscrumbs together. Add the parsely, dill, cayenne, black pepper, and salt, and mix well.
Combine flour and 3/4 cupcrumbs 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 andcrumb 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 pineappledrizzled on top. A light salad and white rice make nice accompaniments. Enjoy!
Posted by Lindsay