
Tuna Cakes with Poached Eggs
PREP TIME
TOTAL TIME
SERVINGS
Ingredients
- 2 tbsp olive oil
- 6 cans (80g) Ocean’s Solid Light Tuna in Basil Infused Oil, drained
- 2 tbsp mayonnaise
- 6 eggs
- 1 cup panko breadcrumbs
- ½ tsp turmeric powder
- 3 tbsp vinegar or lemon juice
- 1 avocado, thinly sliced
- 6 cups arugula
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp fresh dill, finely chopped
- 2 tbsp capers
- Salt and pepper to taste
Product Used
Directions
- Preheat the oven to 350F.
- In a bowl, combine the tuna, mayo, 2 eggs, panko and turmeric and mix until well combined. Season with salt and pepper.
- Use a half cup to form the mixture into 4 equal patties.
- Heat oil in a non-stick frying pan over medium-high heat. Cook the patties for 2 minutes on each side, or until golden brown and crispy. Add to a baking sheet and bake for 15 minutes.
- Meanwhile, poach the eggs. Add the vinegar or lemon juice to a pot of salted water and bring to a gentle boil. Create a gentle vortex in the middle of the pot. Gently lower the eggs, 1 at a time, into the center of the vortex in the water. Cook for 3 minutes, keeping the vortex momentum going. Remove each egg with a slotted spoon and set aside on a paper towel. Season lightly with salt and pepper.
- In a bowl, toss the arugula with olive oil and balsamic vinegar and lightly season with salt.
- Arrange the arugula on a plate. Place the tuna patty in the center, top with avocado, poached egg and garnish with fresh dill and capers.