Sun-dried tomato and pesto tuna cakes are a flavorful, healthy meal that comes together quick enough for a weeknight dinner recipe. These tuna cakes are baked and served over a bed of arugula and alongside easy pan-roasted asparagus.
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Sun-Dried Tomato and Pesto Tuna Cakes

Sun-dried tomato and pesto tuna cakes are a flavorful, healthy meal that comes together quick enough for a weeknight dinner recipe. These tuna cakes are baked and served over a bed of arugula and alongside easy pan-roasted asparagus.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Calories 319
Author Alyssa

Ingredients

For the tuna cakes:

  • 1/2 cup fresh basil leaves
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp grated or shredded Parmesan cheese
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup plus 2 tbsp sun-dried tomatoes, patted dry and roughly chopped
  • 3 5- oz cans Wild Selections┬« Solid White Albacore Tuna in Olive Oil
  • 2 tbsp diced onion (from about one-quarter of a small onion)

For the asparagus:

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 lb asparagus spears
  • Salt and pepper

For serving:

  • Arugula
  • Balsamic vinaigrette optional

Instructions

  • Preheat oven to 400┬░F, situating one oven rack in the middle of the oven and one near the top. Lightly oil a baking sheet and set aside.
  • Add basil leaves, 2 cloves of garlic, 2 tbsp olive oil, and 1 tbsp of Parmesan cheese to a food processor and pulse until basil leaves are in small pieces and all ingredients are evenly distributed. It won't be creamy or liquidy.
  • Beat egg in a mixing bowl. Add basil mixture and whisk to combine.
  • Add panko and sun-dried tomatoes and stir.
  • Fold in tuna and onion until evenly mixed.
  • Using a one-quarter cup measuring cup, scoop tuna mixture into the cup and pack it in tightly with the back of a spoon. Invert cup onto the prepared baking sheet and lightly tap the bottom of the cup to release the tuna cake. They should hold their shape very well, but press back in any loose ingredients if they separate. Repeat for the remaining mixture (you should yield about 11 tuna cakes).
  • Place tuna cakes in the oven on the middle rack and bake for 10 minutes. Once done, move the baking sheet to the upper rack and set the oven to broil. Let tuna cakes broil for a minute or two, keeping a constant eye on them to ensure they don't burn. Once the tuna cakes have browned, remove from oven and let them cool slightly on the sheet before removing.

For the asparagus:

  • Swirl together olive oil and butter in a large saucepan set over medium to medium-high heat. Once melted, add asparagus in a single layer. Sprinkle salt and pepper over top. Every few minutes, turn asparagus so that all sides cook evenly. Remove from heat once done.
  • To serve, place two tuna cakes over a bed of arugula and serve alongside the asparagus. Drizzle arugula with balsamic vinaigrette if you prefer.

Notes

I used sun-dried tomatoes that have been packed in oil.

Nutrition

Serving: 2tuna cakes served over arugula with asparagus | Calories: 319kcal | Carbohydrates: 13.4g | Protein: 23.2g | Fat: 19.6g | Saturated Fat: 4.6g | Cholesterol: 44mg | Sodium: 487mg | Potassium: 475mg | Fiber: 3.6g | Sugar: 3.6g | Calcium: 80mg | Iron: 3.4mg