Name: Tuna Fritters with Basil-Scallion Sauce & Crunchy Carrot Avocado Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 6 medium carrots; 6 (170 g) cans chunk light tuna in water; 3 eggs; 1 small pkg fresh basil; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch green onions (scallions); 2 ¼ cups plain Greek yogurt; ⅓ cup pumpkin seeds; 3 red chili peppers; balsamic vinegar; black pepper; extra virgin olive oil; oregano, dried; panko bread crumbs; salt

Tuna Fritters with Basil-Scallion Sauce & Crunchy Carrot Avocado SaladTuna Fritters with Basil-Scallion Sauce & Crunchy Carrot Avocado Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

6 medium carrots

6 (170 g) cans chunk light tuna in water

3 eggs

1 small pkg fresh basil

3 cloves garlic

3 small pkgs grape tomatoes

1 small bunch green onions (scallions)

2 ¼ cups plain Greek yogurt

⅓ cup pumpkin seeds

3 red chili peppers

balsamic vinegar

black pepper

extra virgin olive oil

oregano, dried

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce.

Place oil, vinegar, salt, and pepper in a large bowl; whisk to combine the dressing.

Trim and mince green onions; add half to the bowl with the dressing. (Place remaining green onions in a medium bowl and set aside for the sauce.)

Peel, trim, and julienne or coarsely grate the carrots; add to the bowl with the dressing.

Halve tomatoes and add to the bowl.

Halve chili peppers lengthwise; seed and remove ribs with a spoon. Thinly slice crosswise and add to the bowl. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl along with the pumpkin seeds. Gently stir to combine the salad and set aside.

Drain tuna, place in another large bowl, and flake with a fork.

Peel and mince garlic; add to the bowl with the tuna.

Add eggs, bread crumbs, yogurt, and spices to the bowl; stir well to combine the tuna mixture.

Using a ⅓-cup measure, form the tuna mixture into ½-inch thick fritters; place on a platter.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add fritters and cook until golden and warmed through, 3-4 minutes per side. Remove from heat.

While the fritters are cooking, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add basil, yogurt, salt, and pepper to the bowl with the remaining green onions. Stir to combine the sauce.

To serve, divide fritters, salad, and sauce between plates. Enjoy!

Open this recipe in Flambette