Chickpea And Tuna Cakes With Lemon Cream Recipes

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CHICKPEA AND TUNA CAKES WITH LEMON CREAM



Chickpea and Tuna Cakes With Lemon Cream image

This is a tasty twist to the traditional tuna cake. The chickpeas are healthy and go very nicely with tuna and the zesty flavor of fresh lemon.

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 6 Patties

Number Of Ingredients 15

1/2 cup sour cream (low fat or non-fat)
1 tablespoon lemon juice, freshly squeezed
2 teaspoons lemon zest
1 (10 ounce) can chickpeas, drained
1 tablespoon lemon juice, freshly squeezed
2 tablespoons sesame seeds, toasted
1 garlic clove, minced
1 (5 ounce) can tuna, lightly drained and flaked
1 egg
1/2 cup carrot, grated
1/4 teaspoon celery salt
1/4 teaspoon paprika
pepper
2 teaspoons olive oil
1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped

Steps:

  • In a small bowl, mix ingredients for sauce (sour cream, lemon juice and lemon zest). Let sit in refrigerator.
  • In a mini chopper or mixer, blitz the chickpeas with the sesame seeds, lemon juice and garlic. Some chickpea texture is nice, but you can make it smoother if you want to. With a rubber spatula, spoon mixutre into a medium bowl and add tuna, egg, carrot, celery salt, paprika and pepper. Mix well.
  • Preheat a large nonstick frying pan to medium heat and add olive oil. Make 6 equal patties from tuna mixure. Place in the pan and flatten slightly with a spatula. Let cook for 2-4 minutes on each side, until cooked through.
  • Immediately serve each cake with a dollop of the lemon cream and sprinkle with parsley or cilantro.

TUNA AND CHICKPEA SALAD



Tuna and Chickpea Salad image

Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

Provided by krissy g.

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 (5 ounce) can Italian tuna packed in olive oil, undrained
1 (16 ounce) can chickpeas (garbanzo beans), drained
1 (2.25 ounce) can black olives, chopped
¼ cup chopped Italian (flat-leaf) parsley
½ red onion, chopped
lemon, juiced
¼ cup crumbled reduced-fat feta cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g

LEMONY CHICKPEA-AND-TUNA SPREAD



Lemony Chickpea-and-Tuna Spread image

Provided by Pierre Franey

Categories     dips and spreads, appetizer

Time 10m

Yield About 2 cups

Number Of Ingredients 12

1 15-ounce can of chickpeas, drained
1/3 cup sesame paste (tahini), stirred well
1 clove garlic, peeled
2 scallions, chopped
1/4 cup water
1/2 teaspoon sesame oil
1 teaspoon cumin powder
1/4 cup chopped fresh coriander
1/3 cup canned water-packed tuna, drained
2 tablespoons fresh lemon juice
Tabasco to taste
Salt and freshly ground black pepper to taste

Steps:

  • Combine all ingredients in the bowl of a food processor. Puree to a coarse texture. Cover and keep cool. Serve on croutons, crackers or bread.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams, TransFat 0 grams

CRISPY TUNA CAKES WITH LEMON CHILI MAYO



Crispy Tuna Cakes with Lemon Chili Mayo image

All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.

Provided by Alejandra Ramos

Categories     appetizer

Time 25m

Yield 8 tuna cakes (4 servings)

Number Of Ingredients 17

Two 5- to 6-ounce cans tuna packed in oil or water, drained
2 to 3 slices sandwich bread, torn into small pieces (about 1/2 cup total) or 1/2 cup plain breadcrumbs
1 tablespoon brown or Dijon mustard
1/3 cup mayonnaise
1 large lemon, zested and juiced
1/4 small red onion, finely diced (about 2 tablespoons)
1/4 cup parsley, finely chopped
1 large garlic clove, grated
2 teaspoons seafood seasoning, such as Old Bay seasoning (can substitute Cajun seasoning)
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
Olive oil, for frying
3/4 cup mayonnaise
1 lemon, zested and juiced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Lemon wedges, for serving, optional

Steps:

  • For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
  • Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
  • Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
  • Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
  • Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

TUNA CAKES



Tuna Cakes image

I am not a big fan of tuna, but I think these are great! It's also a great way to use up leftover mashed potatoes. An alternative is to make up a quick batch of instant. For me, this must be served with a spicy mayo!

Provided by Lawsome

Categories     Tuna

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup potato, mashed
2 (6 ounce) cans tuna, drained
1/4 cup parmesan cheese, grated
1/2 cup Italian breadcrumbs, divided
1 egg, lightly beaten
1 dash salt and pepper
1/4 cup flour
2 tablespoons olive oil

Steps:

  • Combine mashed potatoes, tuna, parmesan, HALF the breadcrumbs, egg and salt and pepper.
  • Form into 8 patties.
  • Turn in flour, then in the remaining breadcrumbs.
  • Cook in the olive oil over medium-high heat 3-5 minutes per side.
  • Drain on paper towels.

Nutrition Facts : Calories 171.1, Fat 7.4, SaturatedFat 1.9, Cholesterol 45.4, Sodium 206.3, Carbohydrate 11.6, Fiber 0.9, Sugar 0.7, Protein 13.8

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