Summer is the perfect time for a no-cook salad made with Island Trollers Albacore. (Well, anytime is the perfect time for their tuna!) so, I created this Island Trollers Summer Salad with Fresh Corn Cakes!
The essence of summer! Fresh, yummy, light. The corn cakes (which can be served hot or at room temperature) are really nice with this because they help soak up all the tasty juices.
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Don’t drain the Island Trollers Tuna
You’ll notice that I recommend not draining this tuna. That’s because of the way they cook it. It’s only cooked once. And, you can tell the difference when you open the can. It looks just like a fresh whole piece of fish. I choose the garlic Albacore with this, but any of their tuna flavors would be awesome. I’ll try this with the jalapeno Albacore as well.
I love Island Trollers
If you’d like to read about how I got hooked (no pun intended) on Island Trollers, please read my Tuna Chowder post. It’s seriously the best tuna I’ve ever had.
Island Trollers Summer Salad with Garlic Albacore, avocado, tomatoes, and red onion all served on top of Fresh Corn Cakes is perfect for the hot summer months. Nice and light and flavorful, and it’s super healthy!
Corn cakes
Fresh summer corn cakes. Top them with My Tuna salad for a great main dish!
The recipe makes about 10 cakes, more than you will need for the salad. The leftovers will keep in the fridge for a few days for another dinner. Or, the cakes freeze well as well.
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Island Trollers Habanero Tuna Tacos
Summer Salad with Fresh Corn Cakes
Summer Salad with Fresh Corn Cakes
Ingredients
Corn cakes
- 1 large organic egg
- 1 cup milk
- 3/4 cup yellow cornmeal
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3 green onions chopped
- 2 cups fresh corn kernels from about two ears of corn or thawed if frozen
- vegetable oil or grapeseed oil for frying
Instructions
Make corn cakes
- In a medium bowl, whisk egg and milk together. Stir in cornmeal, flour, salt, and baking powder, and fold in green onions and corn.
- Set a large non-stick frying pan or a large griddle over medium heat, and add 1 tablespoon oil. Scoop ¼-cup portions of batter into pan. Cook, turning once, until puffed and golden brown, about 6 minutes total. As the cooked cakes come off the griddle, set them on a cooking rack.
- Repeat process with remaining batter, adding more oil as necessary to the pan.
Make salad
- Place tuna in a medium bowl, and break apart any large chunks with a fork.
- Place the onion slices in a colander and rinse with cold water. Rinsing the onion will remove its stinging bite and mellow the taste, making the onion sweeter. It will also help to make your eyes not water as the sulfates that irritate your eyes get rinsed away.
- Add the onion, tomato, and avocado to the bowl with the tuna.
- In a separate small bowl, mix olive oil, lime juice, cilantro, salt, pepper, and cayenne pepper. Pour dressing over salad, and mix gently.
- To Serve: place two corn cakes on a plate, and scoop some summer salad on top. Garnish with chopped green onion, cilantro, or sour cream, if desired. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
