Yield: 3 servings
|12 \N||Yukon gold potatoes|
|\N \N||Coarse salt; to taste|
|1 can||Oil-packed Italian tuna - (6 oz); drained|
|½ cup||Fresh peas|
|1 tablespoon||Minced jalapeno pepper|
|1 cup||Cherry tomatoes; halved|
|1 \N||Celery stalk; chopped|
|2 teaspoons||Fresh lemon juice|
|\N \N||Freshly-ground black pepper; to taste|
|2 tablespoons||Olive oil|
|⅓ cup||Cilantro sprigs|
Place potatoes in a large pot of salted water. Bring to a boil, and simmer until fork tender, 30 to 40 minutes. In a medium bowl, combine tuna, peas, jalapeno, tomatoes, celery, mayonnaise, and lemon juice. Season with salt and pepper. Drain and peel potatoes. Transfer potatoes to a food mill placed over a medium pot; mill the potatoes. Alternatively, use a ricer or mash the potatoes. Add the eggs. Season with salt and pepper; stir to combine. Form potato mixture into six patties. Heat olive oil in a large skillet over medium heat. Cook potato patties until crisp and golden brown on each side, 3 to 4 minutes. Mound tuna mixture on each of three potato patties. Top with cilantro, and place a second patty on top. Serve. Makes 3.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... " Per serving: 310 Calories (kcal); 29g Total Fat; (81% calories from fat); 8g Protein; 7g Carbohydrate; 193mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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