Gouda Tuna Cakes, Dill Sour Cream, Toasted Sesame Oil Baby Spinach

Gouda Tuna Cakes with Dill Sour Cream

Ingredients:

1 can Nature’s Promise Natural Chunk Light Tuna in Water, drained

Note: I no longer purchase canned tuna for environmental reasons. Go to your local fishmonger and purchase a fresh ahi tuna steak. Season the tuna steak with Olive oil, salt and pepper then bake it in a 350 degree oven until opaque, about 15 minutes. Then crumble the cooked tuna and proceed with your favorite tuna recipes.

1 tablespoon Olive oil

Smart Balance Non-Stick Cooking Spray

2 cloves garlic, minced

1 tablespoon fresh dill weed (or to taste)

1 carrot, shredded

1 Farm Fresh Cage Free egg, beaten slightly

1 small sweet onion, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh chive, chopped

1/4 teaspoon fresh grated nutmeg

1/4 cup shredded Gouda Cheese

1/4 cup Pepperidge Farm Garlic and Herb Breadcrumbs

Salt & Pepper to taste

Method:

In a skillet, preheat about 1 tablespoon Canola Oil over med heat. To the skillet add the chopped onion and rosemary and sauté until onions are translucent and rosemary is fragrant about 5 minutes. Salt & Pepper the onion sauté to taste. Then add the chopped garlic and sauté a couple minutes more. Turn off heat and allow to cool. In a large mixing bowl add the remaining ingredients, except the breadcrumbs, and mix until well combined. Once the onion sauté has cooled, also add it to the tuna. Then, slowly add the bread crumbs as needed to dry the tuna mixture well enough to form into equal patties (I usually make four). Preheat a skillet over med heat. Lightly spray skillet with Smart Balance Non-Stick Cooking Spray. Form tuna mixture into equal size patties and place in skillet and cook until golden brown on both sides, about 8 minutes (cooking time will vary depending on your skillet and range). While browning the tuna cakes sauté the Baby Spinach. Serve the Gouda Tuna Cakes hot with Dill Sour Cream and your choice of side.

 Dill Sour Cream

Ingredients:

1/4 cup Hood Light Sour Cream

1 tablespoon fresh dill weed

1/4 teaspoon lemon pepper

Method:

In a storage container mix all ingredients. Cover and place in fridge to allow flavors to marry at least 5 minutes. Serve with Gouda Tuna Cakes

Toasted Sesame Oil Baby Spinach

Roughly 1lb organic Baby Spinach

4 cloves garlic (or to taste)

1/4 teaspoon red pepper flakes (optional)

1 tablespoon Toasted Sesame Oil

1/4 teaspoon grated fresh nutmeg

Salt & Pepper to taste

Method:

 In a skillet, heat Toasted Sesame Oil over med heat. Add garlic and red pepper flakes and sauté about 1 minute. Add the Baby Spinach, nutmeg, salt, and pepper and sauté until spinach is just wilted. Serve immediately.

To Plate: Layer spinach on bottom of plate and then place one of the Tuna Cakes in center of plate on top of the spinach. Spread a small amount of the Dill Sour Cream on top of the Tuna Cake. Next, place another tuna cake on top of the first Tuna Cake. Add a dollop of the Dill Sour Cream to the top Tuna Cake. Garnish with either celery leaves or chopped fresh chives. Or get