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Categories:
water cobs corn eggs flour olive oil tomato salsa cherry tomatoes fresh basil red onion balsamic vinegar
Viewed: 76 - Published at: 7 years agoIngredients
- 1 (6 oz) can tuna in spring water, drained, flaked
- 3 cobs corn, kernels cut off
- 2 None large eggs, separated
- 2 tbsp flour
- 1 tbsp olive oil
- None None FOR THE TOMATO SALSA
- 8 None cherry tomatoes, chopped
- 4 None fresh basil leaves, shredded, plus extra leaves for garnish
- 1/2 None small red onion, finely chopped
- 1 tsp balsamic vinegar
Method
- Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
- Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
- Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
