Saturday, May 30, 2009
This is my entry to BSI (Blogger’s Secret Ingredient). Hosted this week by Sophia from Burp and Slurp. The secret ingredient chosen was corn. It just so happens that I had a can of sweet corn from Trader Joe's in the cupboard, so it seem a perfect time to use it. Plus since summer is upon us and corn is in demand, I needed to do something with it as well. I figured why not add tuna into the mix. It gave me a chance to use up two more cans of tuna from the bulk I bought from Costco. Sweet!
I quickly did a pan-fry to seal the top and bottoms crusts, then baked it for a few minutes to brown the edges and cook the inside. I served this with a garlic yogurt sauce and a freshly diced tomato lightly tossed with some salt and olive oil.
Tuna Corn Cakes
2 5oz can tuna in water
2 can sweet corn
1 c Panko Crumbs
1 shallot diced
2 egg (beaten)
Preheat your oven to 400˚F
Drain all the water from the tuna as well as all the liquid from the corn. Make sure they are both dry. Pat them with a paper towel, if needed. Mix the two together in a medium bowl. Add in the diced shallot and mix in the 2 beaten eggs.
Divide into 6 cakes.
On med-high heat, coat the bottom of a pan with olive oil. When the oil is hot enough, sear the tops and bottoms of the patties until they form a nice crust. (roughly 2-3 min)
Transfer the patties onto an ungreased baking sheet and bake for another 5-8 min to crisp the edges.
Remove from oven and serve.
Garlic Yogurt Sauce
1 5oz cup plain yogurt
2 garlic cloves minced
1 Tbsp lemon juice
Combine yogurt, garlic and lemon juice. Season with salt to taste.
Drizzle over the tuna corn cakes and garnish with some seasoned diced tomatoes.