Tuna and Ricotta Cakes with Oat Crust, Lemon Pea Cream and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the radishes on a baking tray, toss them with 15 ml (1 tbsp) olive oil, sweet paprika, 1/4 tsp salt, and a pinch of black pepper. Roast for 20 to 22 minutes, until tender and lightly browned at the edges.

2. 2

   While the radishes roast, make the cakes mixture. In a large bowl, combine the drained tuna, ricotta, egg, 40 g quick oats, grated Parmesan, finely chopped red onion, 1 grated garlic clove, parsley, lemon zest, 15 ml (1 tbsp) lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.

3. 3

   Shape the mixture into 8 compact cakes using your hands. Place the remaining 30 g quick oats on a plate and lightly press each cake on both sides to create a thin oat crust.

4. 4

   Heat a large nonstick skillet over medium heat with 10 ml (2 tsp) olive oil. Cook the cakes for 3 to 4 minutes per side, until the crust is golden and the cakes are firm. Lower the heat if they brown too quickly.

5. 5

   For the cream, cook the peas in boiling water for 3 minutes. Drain and transfer them to a blender with the Greek yogurt, 1 garlic clove, 10 ml (2 tsp) olive oil, 10 ml (2 tsp) lemon juice, 45 ml (3 tbsp) water, 1/4 tsp salt, and a pinch of black pepper. Blend until smooth.

6. 6

   Taste the cream and adjust with more salt, pepper, or a few extra drops of lemon juice if you want a brighter flavor.

7. 7

   Spread a layer of lemon pea cream onto each plate. Top with 2 cakes per serving and serve with the hot roasted radishes on the side. Finish with a little extra parsley if available.