Tuna cakes made with Creole flavours
Today’s Beauty Eats recipe is about healthy food that’s also bursting with flavour. If you’re a new reader, you might be wondering what the Beauty Eats series is all about. The image on the left sums it up perfectly – it’s all about eating skin-friendly ingredients in delicious ways. You can view more recipes from this series here.
Tuna cakes may not be as good as crab cakes, but like all other “cakes” they are easy to prepare and you can always experiment with different flavours. All you need to do is mix up a few flavours with the fish, add some breadcrumbs and you’re ready to go. Oh, and of course the eggs to hold your lovely cakes together.
This week I took some inspiration from Cajun cooking and added corn and creole seasoning to the dish. If you haven’t had creole seasoning before, it’s just a blend of spices such as onion powder, garlic powder, oregano, thyme, paprika or cayenne, black pepper and ground celery seed. It’s a great way to add a flavour boost to any dish and can also be used in soups and stews. If you’re wondering where to find it, it’s usually available at most large grocery stores, but you can also order it online from My Spice Sage.
Now we all need some greens, so the tuna cakes are paired with a light lettuce and red onion salad with a lime juice dressing. To top it all off, there’s also with a creamy creole yogurt sauce. Doesn’t that sound delicious? Here’s how to make it…..
- 200 g canned tuna, drained
- ⅓ cup frozen corn, thawed
- 4 cloves garlic, minced
- 1 egg
- 1 tsp creole seasoning
- pinch of chili powder
- ½ cup wholewheat breadcrumbs
- ⅓ cup probiotic yogurt
- ⅓ tsp creole seasoning
- 2 cups lettuce, roughly torn
- 1 small red onion, sliced thinly
- ¼ lime, juiced
- 1 tbsp extra-virgin olive oil
- salt and pepper to taste
- Mix the tuna, corn, egg, creole seasoning, garlic, breadcrumbs and salt and pepper. Form small patties by hand and set aside.
- Heat a little oil in a frying pan on medium-low heat (enough to cover the pan). Add the tuna cakes to the pan once the oil is hot. Shallow fry for 2-3 minutes on each side. Drain the tuna cakes on a paper towel once done.
- Mix the yogurt, creole seasoning and salt to make the yogurt sauce.
- Mix the olive oil, lime juice and salt/pepper in a medium sized bowl. Add the torn lettuce and onion slices. Toss well.
- Plate the dish by laying the tuna cakes on the salad. Top with the yogurt sauce.
If you’re looking for a good lunch item to fight ageing (yup, you heard me right), this is the perfect recipe for you. Don’t believe me? Take a look at these ingredient credentials…
Tuna – Thanks to tuna’s rich content in omega-3 fatty acids, selenium, niacin and vitamin B6, tuna can help prevent inflammation and reduce the appearance of wrinkles.
Garlic - Garlic contains compounds that keep inflammation at bay. One ounce of garlic contains about 15% of the recommended daily value of vitamin C, which is responsible for stimulating collagen production and boosting the effectiveness of other antioxidants!
Red Onion – Don’t discount onions as just a flavor enhancer in your recipes! Onions contain vitamin C, quercetin and isothiocyanates, which help calm inflammation. These antioxidants also protect against the degradation of collagen – the support structure in your skin. If you have acne, onions also contain chromium that will help your fight off those pesky zits!
Probiotic yogurt – If you too, suffer from skin sensitivities, try adding probiotic-rich foods to your diet. New studies are demonstrating probiotics’ ability to strengthen the skin barrier, making it more resilient against potential irritants.
Lime juice – Lime juice is loaded with Vitamin C which is responsible for collagen formation. Vitamin C, of course is also a stellar antioxidant that prevents free radical damage to the skin.
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