When I don't know what to cook, I often make meatballs or fritters. I can use everything I have available in my fridge: Ricotta, Vegetables, Fish,...
These fritters are born just like that. One of my pantry staples is canned tuna. I use it very often in salads or pasta sauces like this Pasta with Tuna Tomato sauce.
For this kind of recipes where the tuna is cooked and mixed with other ingredients, I always use canned tuna in water. I use tuna in olive oil only if I eat it "raw", in a salad for example. Also, my kitty gets to drink the tuna water and she LOVES it! 😉
Zucchini are also always available in my fridge. In summer I also grow them myself because we eat so many. So I had to find a way to use zucchini and tuna together. So I tried to make meatballs with them.
Although I noticed that they were too soft to keep the meatball shape. So I turned them into fritters or small burgers.
Other Fritters Substitutions
- Protein: Instead of Tuna, try using canned salmon or even canned crab. Otherwise you can also use fresh or frozen fish.
- Vegetable: Instead of zucchini you can use broccoli, asparagus, cauliflower, spinach or even a mix of these vegetables. Whatever you have available.
The Recipe
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Tuna and Zucchini Fritters with Tomato Sauce
Ingredients
For the Fritters
- 1 Zucchini
- 1 can Tuna
- ½ Onion
- 1 Egg
- 2-3 Breadcrumbs
- Parmesan Cheese
- Salt & Pepper
- EV Olive oil
For the Tomato Sauce
- 3 ripe Roma Tomatoes
- 2 cloves Garlic, minced
- Salt & Pepper
Instructions
For the Tomato Sauce
- Peel the tomatoes and blend them into a sauce.
- In a small pan, fry in olive oil the minced garlic for a couple of minutes, then add the tomato sauce and season with salt and pepper.
- Cook at low heat for 15-20 minutes.
For the Fritters
- Grate the zucchini and chop the onion very thinly. Brown both in a pan with olive oil for about 10 minutes, until they become tender. Set aside and let them cool.
- Drain the tuna and mix it with the egg, Parmesan, breadcrumbs, salt and pepper. (If the mix is too loose, add more breadcrumbs). Drain as much as possible the zucchini and onion, and add them to the mixture.
- Add enough olive oil to coat well a large pan and wait until it gets hot (but not smoking).
- Shape the mixture with your hands into a burger shape or spoon it directlly in the hot oil.
- Turn them to brown both sides. As soon as they are uniformly golden brown, they're ready!
- Serve them with freshly made garlic tomato sauce.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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