*Tuna Cakes* (Makes about 6-8 patties) 2 Cans of Trader Joe’s Tongol Tuna in water 2 tbsp Olive Oil 1/4 c diced celery 1/4 c diced onion 1 tsp minced garlic 1/2 tbsp siracha or red pepper flakes (optional) 1/2 tsp cumin 1/2 tsp ground mustard 1 tbsp honey 1 tsp white pepper 1/4-1/2 c Trader Joe’s Organic Mayo 1/4 c panko bread crumbs TT Kosher Salt As needed Vegetable oil for frying *Flour, egg, and panko as needed for dredging* Saute Onions and Celery in 2 tbsp of olive oil until until soft. Stir in garlic and siracha, and honey at the end. Refrigerate until cool. Drain tuna and place in a mixing bowl, combine all ingredients (except dredging ingredients) including the cooled down onion and celery mixture. Salt to taste. Place in the freezer for 20-30 min. Work on the aioli and vinaigrette in the mean time. Once the cakes are firm enough to work with, dredge in flour, egg, and then panko, set in the fridge until ready for frying. *Kalamata Ailoi* 1/4 c kalamata olives 1/2 c Trader Joe’s Organic Mayo 1 tsp mince garlic 1 tbsp fresh lemon juice Place kalamata olives, lemon juice, and garlic in a food processor until well blended. Add the mayo and pulse until well blended. Place in the fridge until needed. *Micro Greens with Lemon Vinaigrette* 2 oz Micro Greens or as needed for garnish 4 oz fresh squeezed lemon juice 2 oz rice wine vinegar 6-8 oz of vegetable oil TT kosher salt and fresh ground pepper Combine the lemon and vinegar in a bowl or blender, slowly add the oil as u blend or whisk in a bowl. Keep checking the consistency, you might not want the whole 12 oz of oil. Add salt and pepper to taste. If the dressing seems like it’s not blending well or it’s too watery, add about a 1/2 tbsp of dijon mustard to thicken it up. The ratio of a vinaigretter is 1 part vinegar and 3 parts oil, I always find myself adjusting that to my liking. Do not dress the greens until you’re ready to plate, for each oz of greens consider only using about 1 tsp of dressing, you don’t want the greens to be limp. *Frying and Assembly* Heat your vegetable oil to about 350, you can deep fry or shallow fry in a pan. Fry cakes until golden brown, or until they reach an internal temp of 150. Place cakes on paper towel and blot to remove oil. Place two cakes on a plate, top with dressed micro greens, drizzle some of the aioli on the side or place in a small sauce bowl on the side. Bon Apetit!
