Tuna Patties with Remoulade Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,036 cal. | (49 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 34.4 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 385 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the tuna
- 1 day-old kaiser roll
- 2 scallions
- 2 Tbsps butter
- 500 grams Tuna steak
- 1 egg
- 1 egg yolk
- 2 Tbsps Cornmeal
- breadcrumbs
- vegetable oil (for frying)
- salt (and)
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
- For the remoulade
- 100 grams Pickled cucumber (with 2 tablespoons of the pickle juice)
- 1 shallot
- 250 grams Mayonnaise
- 2 Tbsps freshly chopped Tarragon
- 2 Tbsps freshly chopped parsley
- 1 Tbsp hot Mustard
- lemon juice
- salt (and)
- freshly ground peppers
Preparation steps
Soak the bread in cold water. Rinse and trim the scallions, chop and fry in butter, then let cool. Chop the fish fillet finely or process through a coarse meat grinder. Squeeze the excess water from the bread and mix with the scallions, egg, egg yolk, cornmeal and fish. Mix well with your hands or two forks to form a dough and season with salt and pepper. With wet hands, form 12 patties and coat in breadcrumbs.
Heat some oil in a pan and fry in portions on each side for 3-5 minutes until golden. Drain on paper towels and keep the finished patties warm.
Finely chop the pickles. Peel the shallot, finely chop and stir until smooth with the mayonnaise, pickle juice, tarragon, parsley and mustard. Season with lemon juice, salt and pepper. Serve the tuna on plates topped with the remoulade sauce.
