RECIPE CREATED BY CHEF MIGUEL AGUILAR
Knife Fight winner (Reality TV cooking competition)
SURFISH BISTRO RESTAURANT NY
@surfish_bistro / www.surfishbistro.com
Chef Miguel made this delicious gourmet dish with Quinoa and our own Schwarz & Weiss top-of-the-line #YellowfinTunaBelly
👉 Order yours at www.schwarzweissgroup.com
INGREDIENTS:
- 2 cans of tuna belly
- 2 tablespoons fresh parsley, minced
- 1 green onion, finely minced
- 1 cup cooked quinoa
- ½ teaspoons garlic powder
- ½ teaspoon kosher salt
- 1 cup plain panko, coarse breadcrumbs, or gluten-free breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoons mayonnaise
- 1 egg
- 2 tablespoons olive oil for cooking
INSTRUCTIONS:
- Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with parsley, green onion, quinoa, kosher salt, Dijon mustard, mayonnaise, and egg.
- Form the dough into six patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes (or up to 24 hours) to firm up the texture.
- Get three bowls—one for flour, egg, and bread crumbs. Dredge the patties in each bowl, coating them in the order listed above. It is important to be sure your patties are uniformly coated before frying them.
- When ready to cook, heat one tablespoon of olive oil in a skillet over medium-high heat. Add the patties and cook for about 4 to 5 minutes until lightly browned, then gently flip with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat since the pan will be hotter on the second batch.
- Serve with lemon wedges and your favorite sauce. We recommend tartar, ranch, or sriracha mayonnaise.
WATCH THE VIDEO AND ENJOY!
