…served on an arugula-artichoke salad, with a light lime vinaigrette. You know why this is a good idea? Because it’s summer, and out here in New England, when you’ve had it with the weather and don’t really feel like cooking but still want a sustainable meal that won’t weigh you down, you turn to a salad.
But not just a salad – we’re looking for a salad that tastes good and won’t wilt under the weight of a dressing. That’s why it’s a light dressing. And that’s why I picked arugula – it’s a peppery little leaf that stands up very well to strong flavors being imposed on it. And the leaf aesthetics aren’t too bad either.
See what I mean? And the recipe couldn’t be any simpler. Or healthier.
Prep Time: 5-7 minutes
Cook Time: 10 minutes
Yield: 5-7 servings
1. 3 cans of tuna, packed in water
2. 1/2 a red onion, chopped finely
3. 1 large boiled potato
4. 1 egg, white, yolk or whole
5. 1/2 cup plain or seasoned whole wheat bread crumbs
6. Cilantro or parsley, finely chopped, to your taste
1. Drain the tuna well, and in a mixing bowl, combine it with the boiled potato, chopped red onion, chopped parsley/cilantro, salt and pepper. Form the mix into round cakes.
2. Beat the egg lightly in a bowl and lay out the breadcrumbs on a plate. You need to set up your assembly line to make the cooking as efficient as possible. In the meantime, heat a small frying pan with 3-4 tbsps. of olive oil on medium heat.
3. Dip your pre formed cakes into the beaten egg, transfer to the breadcrumbs and make sure they’re coated well on both sides. Fry them for approx. 4 minutes each on both sides, or until they turn a light golden-brown.
4. Drain well on paper towels and serve on a bed of arugula salad.
I’m skipping the ingredient listing here because it’s really very simple. All you have to do is buy a mix of arugula or any other salad greens that you prefer. Toss it with a light vinaigrette made of 4 tbsps. of olive oil, the juice of 1 lime, salt and pepper.
For more of Neha’s recipes, visit her blog, The Poet’s Kitchen.