Week 11: Recipe #1--Spanish Style Tuna Cakes

This is a Rachel Ray recipe that I recently found on her magazine website (see link below).  I like it because it has very few ingredients (most of which I already have in my pantry), and it's pretty quick and easy to make.  Plus, it's one of those things I never would have thought to make--it's different, but tasty.  I served this with fruit and bread.

Photo from Rachel Ray

You'll Need:

• Two 5-oz. cans tuna, drained
• 1/2 cup Italian breadcrumbs
• 1/3 cup chopped pimiento-stuffed spanish olives, 1 Tblsp. olive juice reserved
• 1/4 cup raisins
• 1 egg, beaten
• 2 Tblsp. finely chopped red onion
• 1 tsp. ground cumin
• salt and pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 package mixed lettuce

Preparation:

1. In a large bowl, combine the tuna, breadcrumbs, olives, raisins, egg, onion, and cumin; season with salt and pepper.  Form into 4 patties.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat.  Add the patties and cook, turning once, until golden, about 8 minutes.
3. Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the olive juice; season with salt and pepper.  Add the lettuce and toss to coat.  Serve the tuna cakes on the salad.

Recipe and link:  http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/Spanish-Style-Tuna-Cakes