Name: "Tuna Melt" Fritters with Chopped Veggie Salad & Lemony Yogurt Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 (227 g) block cheddar cheese; 6 (170 g) cans chunk light tuna in water; 3 eggs; 1 ½ English cucumbers; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1 ½ orange bell peppers; 1 ½ cups plain Greek yogurt; ½ medium red onion; 1 ½ (142 g) pkgs spring mix (mixed greens); almond meal/flour; black pepper; chili-garlic sauce; extra virgin olive oil; mayonnaise; salt

"Tuna Melt" Fritters with Chopped Veggie Salad & Lemony Yogurt Sauce"Tuna Melt" Fritters with Chopped Veggie Salad & Lemony Yogurt Sauce — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 (227 g) block cheddar cheese

6 (170 g) cans chunk light tuna in water

3 eggs

1 ½ English cucumbers

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1 ½ orange bell peppers

1 ½ cups plain Greek yogurt

½ medium red onion

1 ½ (142 g) pkgs spring mix (mixed greens)

almond meal/flour

black pepper

chili-garlic sauce

extra virgin olive oil

mayonnaise

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Divide between a large and a small bowl.

Peel and mince garlic. Divide between the bowls. (Set small bowl aside for later use.)

Peel, halve, and mince onion. Add to the large bowl.

Drain tuna, add to the bowl, and flake with a fork.

Coarsely grate cheese. Add to the bowl along with eggs, mayo, almond flour, chili-garlic sauce, salt, and pepper. Stir to combine the fritter mixture.

Using a ¼-cup measure, form the tuna mixture into ½-inch thick fritters and place on a platter.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add fritters and pan-fry until golden and cooked through, 3-4 minutes per side. Return to the platter.

Meanwhile, zest and juice lemons into the small bowl with the parsley and garlic. Add yogurt, salt, and pepper, then stir to combine the yogurt sauce.

Transfer ⅓ of the yogurt sauce to a clean large bowl, add oil, and whisk to combine the dressing. (Reserve remaining yogurt sauce for serving.)

Trim and medium dice cucumbers. Add to the bowl with the dressing.

Trim, seed, and medium dice bell peppers. Add to the bowl.

Halve grape tomatoes. Add to the bowl, along with mixed greens, and toss to combine the salad.

Divide fritters and salad between plates. Serve with remaining yogurt sauce on the side for dipping. Enjoy!

Open this recipe in Flambette