Tuna Fish Cakes with Mango-Mint Salsa

Ingredients:

2 cups breadcrumbs
2 cans (184 grams) Tuna Chunks in Vegetable Oil, drained
1 cup chopped onions
4 eggs
½ teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup cooking oil

Salsa:
2 cups chopped ripe mangoes
½ cup chopped red onion
1 teaspoon calamansi juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped mint leaves
½ teaspoon salt
¼ teaspoon freshly ground pepper

Procedure:

Combine breadcrumbs, tuna, onions, eggs, cumin, chili powder, salt and pepper. Mix well and form into patties. Chill for a few minutes. Heat oil in a pan and fry fish cakes until golden on both sides. Meanwhile, prepare salsa. Mix together mangoes, onions, calamansi juice, cilantro and mint leaves. Season with salt and pepper. Top over fried fish cakes or serve on the side.

Makes 5 servings
DHA Content:
96 mg DHA per pattie

Via CenturyTunaPhil

Corned Tuna Chili

Ingredients:

•2 cans Corned Tuna
•2 white onions diced
•4 garlic cloves minced
•1 green bell pepper diced
•2 tbsps chili powder
•1/2 tbsp cumin
•1 cup tomato sauce
•1 tbsp brown sugar
•1 tbsp garlic powder
•2 tbsps chopped cilantro
•1/2 cup water
•1/4 cup grated cheddar cheese
•1/2 cup sour cream
•Salt and pepper to taste

Procedure

1.Sautee onions, garlic and bell pepper in olive oil for 2-3 mins
2.Add the Corned Tuna and continue sauteing for 2 more minutes
3.Add the rest of the ingredients except for the cheese, cilantro and sour cream and simmer for 45 mins
4.Once cooked, place in a large bowl and top with cilantro, extra chopped onion, sour cream and cheddar cheese


Via SanMarino