Tuna Croquettes With An Asian Twist

This is a quick and simple alternative to tuna salad. I served my croquettes on mixed baby greens with mandarin orange slices and toasted almonds, but they could also substitute for burger patties (maybe with some wasabi mayonnaise?).

Ingredients

1 can of tuna (I like to use solid white albacore)

1 egg

Italian seasoned breadcrumbs

2-3 tablespoons of finely minced onion

Sesame oil

About a handful of fresh cilantro leaves, chopped

1 clove finely minced garlic

1-2 teaspoons grated fresh ginger

Salt and pepper to taste

Olive oil for frying


Lightly beat the egg and add all ingredients except the breadcrumbs and a few cilantro leaves (for garnish). Mix until well combined. Add in the breadcrumbs until a consistency is reached which can be formed into 2 patties. Pour about a tablespoon of oil into a skillet and put on medium-high. Wait until the oil is sizzling hot and drop the patties in, leaving them to brown for about 4 minutes on each side. Garnish with fresh cilantro, serve immediately.

Flickr Meme

How its done:

a. Type your answer to each of the questions below into Flickr Search.
b. Using only the first page, pick an image.
c. Copy and paste each of the URLs for the images into fd's mosaic maker.


1. What is your first name? Rachel
2. What is your favorite food? Spicy tuna rolls
3. What high school did you go to? Countryside High School in Clearwater, FL
4. What is your favorite color? Blue
5. Who is your celebrity crush? Gael Garcia Bernal
6. Favorite drink? Mojito
7. Dream vacation? I would to spend some time in India
8. Favorite dessert? Dark chocolate souffle
9. What you want to be when you grow up? A chef in charge of my own restaurant/bar
10. What do you love most in life? Travelling... meeting new people and exploring new places
11. One Word to describe you: Curious
12. Your flickr name. wanderlust130

1. Rachel, 2. Lunch, 3. Looking West on High Street, 4. Blue Morpho, 5. OUT916512, 6. Sunday confessional..., 7. Taj Mahal, 8. belgian chocolate souffle, 9. Little Chef, 10. Amazing Thailand, 11. A Discovery, 12. Ulun Danau Bratan Temple

My New Favorite Salad

I was never a fan of beets growing up. I would diligently pick them out of my Greek salads and wrinkle my nose at the bright pink traces they left behind. However, the other day something inspired me to pluck some out of the produce section and revisit my feelings on the beet. I'm glad I did. This salad satisfied my craving for something crunchy and fresh without being heavy (not to mention the fact that it is packed with nutrients and promotes detoxification of the blood and better liver function). You can find the original Williams Sonoma recipe here - I pretty much followed it exactly. I left the beets raw rather than cooking them. I would also recommend putting the dill in right before serving for a colorful presentation, as the beets will dye it magenta.

Ingredients

Fresh beets (any variety will do)

Extra virgin olive oil

Red wine vinegar

About a cup of walnuts, toasted and roughly chopped

Fresh dill

One or two cloves of garlic, finely minced

Sea salt to taste

Peel and cube the beets. Combine with the toasted walnuts and set aside. To make the dressing, whisk together equal parts of olive oil and vinegar (lemon juice would also work nicely) along with the garlic. Toss the beets and walnuts to coat. Finally, chop about a handful of the dill and mix it in. Voila!

Although I didn't have any handy, I think some feta cheese would also pair excellently with this.