Spanish-Style Tuna Cakes with Mencia

For Tuna Cakes:

• 3 Cans Tuna in water
• 1 TBSP Olive oil – or more if mixture is to dry
• ½ cup Italian breadcrumbs
• 1/3 cup Pimento -stuffed Spanish Green Olives, finely chopped
• ¼ cup craisins
• ¼ cup finely diced carrots
• 1 tsp finely diced red onion
• extra large egg beaten – If you have medium eggs you will need 2 eggs
• ¼ cup fresh cilantro

• 1 tsp ground cumin
• 1 tsp smoked paprika

• Salt and pepper
• Olive Oil
• Mixed salad greens with Kale - I used a poppy seed dressing for the salad

For Avocado Salsa:

• 1-2 avocados
• 3 Roma tomatoes
• 1 Fresh lemon juiced
• 1 Tsp chopped red onion
• ¼ cup fresh chopped cilantro
• Salt and pepper to taste

Step 1: In a large bowl, combine tuna, breadcrumbs, olives, craisins, egg, onion, carrot smoked paprika and cumin: Season with salt and pepper. Form into 6 – 8 patties. If mixture is to dry, add more olive oil or an additional egg. If to we, add more breadcrumbs.

Step 2: Put patties in Refrigerator for 15-30 minutes.

Step 3: Make Avocado salas, prepare this while patties are chilling. Mix ALL ingredients together and set aside.

Step 4: Take patties out of fridge. In a large skillet heat olive oil over med heat. Add the patties and cook, turning once until golden, about 8-10 minutes.

Step 5: Serve Patties over Mixed greens, topped with Avocado Salsa. If using dressing, I used a poppy seed dressing for the Salad.

Paired with Castro Ventosa Mencia
Recipe adapted from Rachel Ray Magazine

Spanish-Style Tuna Cakes with Mencia

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