Name: Mediterranean Tuna Cakes with Roasted Vegetables
Cook time: 15 min
Total time: 45 min
Yield: Serves 2–4
Ingredients: 1 lemon; 2 large eggs; ¼ teaspoon ground black pepper; 1 large egg yolk; 1 tablespoon fresh parsley leaves; 1 large white potato (about ¾ pound); ½ cup almond flour; 1 teaspoon salt; 1 clove garlic; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; 2 tablespoons lemon juice; ¼ teaspoon cayenne pepper; 1 red bell pepper; 3 (5-ounce) cans tuna (packed in water or olive oil); ½ cup fresh parsley leaves; ¼ teaspoon baking soda; 1½ pounds green beans; 1–2 tablespoons extra-virgin olive oil; ½ teaspoon paprika; 1 roasted red bell pepper; 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 2 scallions; ¼ cup pitted black olives; ¼ cup fresh mint leaves

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
45 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

One of the reasons I’m so delighted by seasonings is that they can take you somewhere else in the world. So when I mix up a batch of tuna with lemon zest, black olives, mint, and parsley, I’m no longer in my kitchen. For just a little while, I’m Sofia Loren in Naples, breaking hearts and, perhaps, conspiring on a daring heist of some sort, definitely wearing enormous black sunglasses and probably clad in very impractical—but quite fetching—high heels while riding a pink Vespa. Probably.