Ingredients:

Tuna Cakes:

• 2 cans (4.5 oz. each) or 4 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
• 1 well-beaten egg
• ½ cup fresh, shredded mozzarella cheese
• ¼ tsp. garlic powder
• ½ tsp. dried oregano
• 1 tsp. dried basil
• 1 cup bread crumbs
• 1 Tbsp. olive oil
• 1 Tbsp. canola or vegetable oil

Mediterranean Salsa:

• 2 cups diced tomato
• ½ cup diced sweet onion
• ¼ tsp. red pepper flakes
• 1 tsp. fresh, chopped basil
• 4 diced canned artichokes
• 10 diced kalamata olives (¼ cup)
• ½ tsp. white wine vinegar
• ⅛ tsp. kosher salt

Salad:

• 1 bag (6 oz.) spring mix
• 1 cup sliced cucumber
• ½ diced red pepper (~1 cup)

Directions:

1. Mix the salsa ingredients together in a medium glass bowl. Let marinate for 2–3 hours or overnight.
2. Mix the tuna, egg, cheese and spices in a medium bowl until well-combined.
3. Place the bread crumbs on a large plate.
4. Form the tuna mixture into four ½ cup patties, and cover with bread crumbs.
5. Heat the oils together in a large frying pan. Place the patties in the pan, and cook until browned. Flip and cook until the other side is browned and cooked through. (Cheese should be melted.)
6. Divide the spring mix between four plates. Top with cucumber and red pepper. Add one tuna cake on top of each salad, and top with ~¼ cup salsa.