Best 3 Tuna Cakes With Arugula Tomato Salad Recipes

Indulge in a delightful culinary experience with our enticing tuna cakes, masterfully crafted using premium tuna, aromatic herbs, and a medley of savory spices. These golden-brown patties are complemented by a refreshing arugula-tomato salad, dressed in a zesty lemon-herb vinaigrette. Dive into the harmonious blend of flavors and textures, where the flaky tuna pairs perfectly with the crisp greens, juicy tomatoes, and tangy dressing. Our recipe provides step-by-step instructions, ensuring effortless preparation and picture-perfect results. Elevate your next meal with this vibrant and satisfying dish, perfect for lunch, dinner, or as an impressive appetizer. Additionally, explore variations of this classic recipe, including a spicy version with a kick of chili peppers, a Mediterranean rendition featuring sun-dried tomatoes and feta cheese, and a gluten-free alternative using almond flour. Embark on a culinary journey with our tuna cake extravaganza and discover a world of flavors that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

ARUGULA AND TOMATO SALAD

Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

TUNA CAKES

Tuna Cakes image

High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 9

Ingredients

3 cans (6 ounces each) tuna in olive oil, drained and flaked
1 large egg, lightly beaten
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
1/3 cup plain dry breadcrumbs
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 jalapeno chile (ribs and seeds removed), finely chopped
1 tablespoon olive oil
1/2 cup prepared salsa

Steps:

In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.

SEARED SESAME COATED TUNA OVER ARUGULA SALAD

Seared Sesame Coated Tuna Over Arugula Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 5

Ingredients

Two (6 to 8 ounce) fresh tuna steaks
1 tablespoon sesame oil mixed with 1 teaspoon or so rice vinegar
1/3 cup white sesame seeds or a combination of white and black seeds seasoned with salt and pepper
4 cups washed arugula mixed with washed Boston lettuce leaves
1/4 cup vinaigrette made with mustard

Steps:

Preheat oven to 400 degrees.
Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

Tips:

Choose high-quality tuna. Look for tuna that is labeled "solid white albacore" or "chunk light." These types of tuna are lower in mercury and have a milder flavor than other varieties.
Use fresh ingredients. The fresher the ingredients, the better the tuna cakes will taste. Use ripe tomatoes, fresh arugula, and a good quality mayonnaise.
Don't overmix the tuna mixture. Overmixing will make the tuna cakes tough. Just mix the ingredients until they are combined.
Form the tuna cakes gently. Use your hands to gently form the tuna mixture into patties. Don't press them too hard, or they will fall apart.
Cook the tuna cakes over medium heat. Cooking the tuna cakes over medium heat will help them cook evenly without burning.
Serve the tuna cakes immediately. Tuna cakes are best served immediately after they are cooked. They can be served with a variety of sides, such as arugula tomato salad, roasted potatoes, or green beans.

Conclusion:

Tuna cakes are a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. They are a great way to use up leftover tuna, and they can be served with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, tuna cakes are a great option.