Tuna Cake, Cake, Cakes

ALL YOU NEED:

• 1/2 cup fresh basil leaves
• 3-4 cloves of garlic, minced
• 2 tbsp olive oil
• 1 tbsp grated or shredded Parmesan cheese
• 2 tbs grated aged asiago cheese
• 2 eggs, beaten
• 1/2 cup panko breadcrumbs
• 3 5-oz cans Wild Selections® Solid White Albacore Tuna in Olive Oil
• 2-3 tbsp diced red onion
• 2-3 tbsp capers (optional)
• 1/4 cup corn, frozen (optional)
• 1/4 cup spinach (optional)
• preferred seasonings

1. Preheat oven to 400°F, situating one oven rack in the middle of the oven and one near the top. Lightly oil a baking sheet and set aside.
2. Add basil leaves,  cloves of garlic, olive oil, and cheese to a food processor and pulse until basil leaves are in small pieces and all ingredients are evenly distributed. It won't be creamy or liquidy.
3. Beat eggs in a mixing bowl. Add basil mixture and whisk to combine.
4. Add panko and and stir.
5. Fold in tuna and onions until evenly mixed.
6. Using a 1/2 cup measuring cup, scoop tuna mixture into the cup and pack it in tightly with the back of a spoon. Invert cup onto the prepared baking sheet and lightly tap the bottom of the cup to release the tuna cake. They should hold their shape very well, but press back in any loose ingredients if they separate. Repeat for the remaining mixture (you should yield about 11 tuna cakes).
7. Place tuna cakes in the oven on the middle rack and bake for 10 minutes. Once done, move the baking sheet to the upper rack and set the oven to broil. Let tuna cakes broil for a minute or two, keeping a constant eye on them to ensure they don't burn. Once the tuna cakes have browned, remove from oven and let them cool slightly on the sheet before removing. Enjoy! 

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Recipe adapted from Mysequinedlife