Stuffed Spinach-Arugula Tuna Cakes
Yes there is yet another way to prepare a pantry can of tuna, because I know fitness enthusiasts buy them by the case. Even if you’re not, I love, love, LOVE these! This recipe came about because of two things: No lump crab for the crab cake craving, and a beyond bad bag of Spinach-Arugula blend that I could NOT and did NOT have the heart to can because I didn’t have the time to eat it.
As with all those healthful, yet temperamental greens, Spinach is the worst for buying in bulk. Yes, you can add it to smoothies when it starts to go, but when it really starts to go, you need high temp sautéing. This is an easy and creative way to make use of supplies on hand.
- Super non-stick 9” Teflon pan
- Garlic press
- Micro plane (optional)
- 5 oz can of chunk light tuna in water
- 1 large clove garlic pressed
- 1 bag unsightly (fresh is good too, but this is about what to do with the BAD stuff) Spinach-Arugula blend.
- EVOO and Grape Seed Oil for drizzling
- Large egg
- ¼ cup + 1 tbs grated Romano cheese
- Fresh ground black pepper
- ½ – ¾ cup Almond flour
- Heat your pan on medium high heat and add the Spinach-Arugula blend, crushed garlic, and grate fresh nutmeg over the top (so much better than the stuff in the jar). Let it wilt, and as it begins to stick drizzle some EVOO over the top and stir as the water evaporates. Don’t overcook it to the point that it loses all its color, but long enough that the heat can kill any bacteria that may have formed.
- Remove from heat and allow it to drain in your colander over your sink, allowing it to cool and pressing any extra water/juice out of it. You don’t want to add more water than necessary to the tuna cakes.
- Meanwhile open, drain, and set your tuna aside. Make sure you squeeze as much liquid out of this as you can, shrinking your 5 oz tuna can to 4 oz., and put that pan back on with a drizzle of EVOO and Grape Seed oils.
- Whisk together egg, grated Romano, and black pepper. Add tuna and with another squeeze the Spinach-Arugula mix. Fold these into the egg mixture gently (this ain’t Momma’s meatloaf) until incorporated.
- Get the almond meal on a large plate. More or less is up to you; this is cooking, not baking. Gently form balls of the tuna mixture on your hand and coat in the almond meal, until it looks nice and breaded. This is really soft stuff to work with, so be gentle and patient because it will firm up. Place in the pan with enough space around each one so they can cook evenly and turn your heat to low.
- Be patient. Nuts burn. Don’t burn your nuts. I peeked under until I could see each patty begin to lightly brown. It didn’t give under my spatula, so I knew it was time to flip. After their flipped, firmness is your indicator they are done. You just want to be sure the egg has cooked through.
I place mine on a bed of thinly sliced creamy avocados, crunchy diced orange peppers, juicy diced Roma tomatoes, and spicy habanero sauce. This was soooo good the ULTIMATE TUNA HATER ate the three I was going to have for dinner! I asked him, if he knew that he had just eaten tuna cakes, and he said, “Well, they didn’t taste like tuna. They’re good, what do you expect?” Bet the kids would have liked them too….next time.