A fish course is often a staple at many holiday and Shabbat meals, whether it be gefilte fish, Moroccan fish, salmon, or even just tuna. These tuna latkes make for a fun and different way to serve an otherwise boring can of tuna fish, and can help you incorporate latkes into your Hanukkah meals in a unique way. Or if you want to have them be the star of the show, they can even be used as a sort of burger, when placed on a bun, along with some lettuce, tomato slices, and onion rings, or whatever else you like!
Ingredients
Servings 2
- 1 medium potato peeled and boiled
- 1 small onion diced and sautéed
- 1 stalk celery diced and sautéed
- 1 can tuna mostly drained and flaked
- 2 egg whites
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 scallion diced
- ½ small carrot shredded, optional
- 2 tablespoons matzo meal or whole wheat flour
Nutritional Facts
Nutrition Facts
Tuna Latkes
Amount per Serving
Calories
245
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.1
g
Cholesterol
31
mg
10
%
Sodium
1420
mg
62
%
Potassium
812
mg
23
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
2670
IU
53
%
Vitamin C
27
mg
33
%
Calcium
56
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a small pot, place the potato and boil until soft. Drain and mash. Reserve for later use.
- Place onion and celery in a small saute pan and saute for 7 minutes until just turning brown.
- Put them in a large bowl, add tuna, egg whites, salt, pepper, scallion, carrot and matzo meal or flour. Add mashed potato and combine by hand until well mixed.
- Heat a non-stick saute pan and spray with some cooking spray.
- Make small balls out of this mixture by hand and lay them on the skillet to brown. Flatten slightly with a fork, taking care not to break them.
- Fry on both sides until browned and slightly crispy. Serve immediately.
