Spicy Tuna Cake Salad with Orange Balsamic Vinaigrette
This spicy tuna cake salad is a flavorful, healthy meal perfect for summertime! Served over fresh greens with an easy homemade orange balsamic vinaigrette.
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Spicy Tuna Cakes:
- 1 egg, beaten
- 2 tbsp mayonnaise
- 1/2 tsp dry mustard
- 1 tbsp dried basil
- 1 tbsp Old Bay seasoning, or to taste
- 1/4 cup plus 2 tbsp panko breadcrumbs
- 3 5-oz cans Bumble Bee Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil
Orange Balsamic Vinaigrette:
- 1/3 cup balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Juice and zest from one-half to one whole orange, or to taste
- Mixed greens (I used a mix with arugula)
- Cherry tomatoes
- Avocado slices
Preheat oven to 400 degrees F and very lightly oil a baking sheet and set aside.
In a medium-sized bowl, mix together beaten egg, mayonnaise, dry mustard, dried basil, and Old Bay seasoning. Fold in breadcrumbs and tuna until ingredients are evenly dispersed.
Using a one-quarter cup measuring cup (or an ice cream scoop), firmly pack tuna mixture into measuring cup and place tuna cakes evenly spaced on baking sheet, leaving at least two inches between cakes. Repeat for remainder of tuna mixture (you should have about seven cakes).
Bake for 10 minutes, and then move baking sheet to the top rack in the oven and broil for 1-2 minutes at 450 degrees F to brown the outsides. Let tuna cakes cool as you prepare the dressing and salads.
For the dressing, combine all dressing ingredients in a lidded container and shake to combine thoroughly.
To serve, add 1-2 spicy tuna cakes over top of salads and drizzle with orange balsamic vinaigrette.
Calories: 405kcal | Carbohydrates: 15.1g | Protein: 38.7g | Fat: 22.8g | Saturated Fat: 3.3g | Cholesterol: 89mg | Sodium: 873mg | Potassium: 684mg | Fiber: 3.2g | Sugar: 3.9g | Calcium: 5% | Iron: 5%