1/2 tablespoon drained capers
1 1/2 tablespoons chopped parsley
3 cloves Roasted Garlic (see page 224)
1/2 teaspoon Tabasco Sauce
1/2 cup low-fat mayonnaise (see Cook's Tip below)
3/4 cup Garlic Mashed Potatoes (see page 168)
2 (6 1/2 ounce) cans water-packed tuna, drained and flaked
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup + 1/3 cup Italian Bread Crumbs (see page 218)
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour
4-5 tablespoons olive oil
Polpette Di Tonno
For the Spicy Mayonnaise:
Process the capers, 1 1/2 tablespoons of the parsley, the roasted garlic and the Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use.
For the Tuna Cakes:
Thorougly combine the mashed potatoes, flaked tuna, Romano cheese, 1/4 cup of the bread crumbs, the eggs, the remaining 2 tablespoons of the parsley, the salt and pepper in a large bowl. Form the mixture into 12 patties, approximately 1/2 inch thick and 2 1/2 inches wide. Combine the flour and the remaining bread crumbs on a plate. Roll the patties in the mixture to coat and set aside.
Heat 2 tablespoons of the oil in a large nonstick saute pan set on medium heat until it starts to sizzle, about 2-3 minutes. (If you aren't using a nonstick saute pan, you must increase the amount of oil used by 2-3 tablespoons). Fry 1/2 of the cakes for 3 minutes on each side, or until nicely browned. Remove the cakes to a plate and place in a warm oven while cooking the remaining cakes. Add the remaining olive oil to the pan as needed.
Place 3 cakes on each plate with a dollop of the spicy mayonnaise on the side.
There are many varieties of low-fat and nonfat mayonnaise on the market. The nonfat varieties tend to have a much stronger flavor and don't lend themselves as well to use as a base in sauces. Try several varieties yourself and decide which you prefer.